
Sweet Lemon Soup
Sweet lemon soup is a light and refreshing dessert, perfect for ending a meal in a sweet and delicate way. This dessert features a soft and fluffy sponge cake, enriched with the fresh and aromatic taste of lemon. The sweet soup is made with a lemon cream prepared with gelatin, brown sugar, cow ricotta, low-fat yogurt, skimmed milk, and egg yolk. It is a simple dessert to make but with an elegant and delicious result. Ideal for summer days or as a light dessert after a hearty meal.
Ingredients
- Sponge cake
1Disc1Disc - Gelatin sheet
1Sheet1Sheet - Lemon
11 - Brown sugar
50G50G - Cow ricotta
100G100G - Low-fat yogurt
100G100G - Skimmed milk
35Cl35Cl - Egg yolk
11
Preparation
- STEP 1 OF 11
Divide the sponge cake into 4 parts and cut each into wide and thin slices
- STEP 2 OF 11
Wash the lemon, squeeze the juice, and grate the zest
- STEP 3 OF 11
Soak the gelatin sheet, drain it, squeeze it, and dissolve it in a saucepan with 1 teaspoon of lemon juice, the sugar, and 2 tablespoons of water
- STEP 4 OF 11
Let it cool slightly
- STEP 5 OF 11
Blend the ricotta, yogurt, and milk
- STEP 6 OF 11
Add the egg yolk, lemon zest, and remaining juice
- STEP 7 OF 11
Blend for about 1 minute
- STEP 8 OF 11
Incorporate the gelatin and mix
- STEP 9 OF 11
Take a round bowl, place a layer of cream, then a layer of sponge cake slices
- STEP 10 OF 11
Continue alternating the cream with the sponge cake and finish with the cream
- STEP 11 OF 11
Refrigerate for five hours before serving
Suggestions
Bowl
Fryer
Sieve
Cake Mold
General Information
Origin
Italia
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 108.01 |
Carbohydrates (g) | 15.71 |
of which Sugars (g) | 13.46 |
Fat (g) | 3.16 |
of which Saturates (g) | 1.54 |
Protein (g) | 5.03 |
Fiber (g) | 0.4 |
Sale (g) | 0.05 |
- Proteins5.03g·21%
- Carbohydrates15.71g·65%
- Fats3.16g·13%
- Fibers0.4g·2%