4 people
Resting time: 4 hours
Ingredients
- 130g butter
- 150g icing sugar
- 80g almond powder
- 50g flour
- 3 egg whites
- 100g whole milk
- 10g egg yolk
- 25g fine sugar
- 100g chestnut cream
- 2g of gelatine
- 150g blackcurrant jelly or jam
- 1 lemon
Preparation
- Preheat the oven to 200 degrees. Melt the butter in a saucepan and set aside. In a bowl combine the icing sugar, almond powder and flour, add the egg whites and mix until you get a paste consistency. Finally add the melted butter and mix again.
- Divide into 4 in Pyrex® Cook & Go dishes. Place in the oven for 10 to 12 minutes (to check if they are baked, pierce a whole in the middle of each with a knife, if it comes out clean then are baked). Then remove the cake base from each dish and leave to cool at room temperature.
- Soften the gelatine in a bowl of cold water. Place the milk in a saucepan and gently bring to the boil. Meanwhile, whisk the yolk and sugar. Pour the boiling milk over the mixture, stirring well, then return it to the hob and cook at 82°C, stirring constantly. Stir in the gelatine that has been drained off the heat, strain through a sieve and pour over the chestnut cream. Mix well, add the diced butter and blend with a hand blender. Separate the cream into the Cook & Go dishes and leave to rest in the fridge for 1 hour.
- In a saucepan melt the blackcurrant jelly, cut the lime in half, reserve half, add a few drops of lime to the jelly. Leave to cool to room temperature. Remove the Cook dishes from the fridge and pour the jelly on top of each. Leave to rest in the fridge for another 30 minutes.
- 10 minutes before serving, finish with a few lime zests and enjoy.
