Recipe Type: Salad, Rice, Smoothies, countdown Snacks, Meat, Cocktails, Cakes, Creams, countdown Co

Recipe Type: Salad, Rice, Smoothies, countdown Snacks, Meat, Cocktails, Cakes, Creams, countdown Cookware, Breakfast, Ice Cream, Milk, Vegetables, countdown Muffins, Special Occasions, bread, pasta, cakes, fish, snacks, pizza , soups and stews, desserts, sauces, soups, juices, vegetables
Ingredients: Cookie Base: - 250 gr. types of digestive biscuits, or similar Yayitas - 75 gr. lemon butter mousse: - 6 large leaves of gelatine - 150 gr. Sugar - The skin of 1 lemon without any white part - 250g. Cream with 35% GM - 50-100 grams. lemon juice - 3 eggs (separate the whites from the yolks) Preparation: First step
We offer you cookies and butter countdown Program 2 min. / 37 C. / Veil. 4. We cover the bottom of a removable cast Ø24 cm. approx. Compact cookie dough with a light pressure, reserve in the fridge.
Replace countdown butterfly leaves. countdown Put the sugar with the reserved lemon zest and egg yolks. Programmed 5 min. / 80 C. / Veil. 3,5. Incorporate gelatin dissolved in juice reserved and mix 10 sec. / 3.5. Remove to a large bowl and reserve.
Meanwhile, in large bowl where we have reserved yolks and lemon cream, add the reserved whipped cream and mix carefully with a spatula. Then incorporate the egg whites already mounted first half and then the other, moving the knife from top to bottom motions enveloping.
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