Recipe of Maria Stoili,
from "BHMAgourmet" magazine of "TO BHMA" newspaper
from "BHMAgourmet" magazine of "TO BHMA" newspaper
Ingredients (for 4-5 people):
8 tbsp of icing sugar
6 tsp of cornflour (cornstarch)
500ml of water
3 large and juicy lemons, the juice
1 lemon, the zest
50gr. of unsalted Aegena pistachios, roughly chopped
vanilla ice cream for serving
Method:
Put in a saucepan the sugar, the cornflour, the water and the lemon juice. Stir well until they are dissolved.
Put the saucepan on medium heat and continue stirring until the mixture thickens. Add in the saucepan half the lemon zest, give a good stir and take off the heat.
Get a cake tin (or a ramekin) and wet the bottom and the sides with some water. Sprinkle with the rest of the lemon zest and empty the lemon mixture into the tin.
Leave aside to cool down and then transfer into the fridge covered with cling film. Keep in the fridge for at least 3 hours to firm up and chill.
To serve, cut in slices, sprinkle with the pistachios and serve plain or along with ice cream.
8 tbsp of icing sugar
6 tsp of cornflour (cornstarch)
500ml of water
3 large and juicy lemons, the juice
1 lemon, the zest
50gr. of unsalted Aegena pistachios, roughly chopped
vanilla ice cream for serving
Method:
Put in a saucepan the sugar, the cornflour, the water and the lemon juice. Stir well until they are dissolved.
Put the saucepan on medium heat and continue stirring until the mixture thickens. Add in the saucepan half the lemon zest, give a good stir and take off the heat.
Get a cake tin (or a ramekin) and wet the bottom and the sides with some water. Sprinkle with the rest of the lemon zest and empty the lemon mixture into the tin.
Leave aside to cool down and then transfer into the fridge covered with cling film. Keep in the fridge for at least 3 hours to firm up and chill.
To serve, cut in slices, sprinkle with the pistachios and serve plain or along with ice cream.
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