1Istruzioni
- 1
Preheat your oven to 175°C (350°F). Prepare a baking sheet with parchment paper.
- 2
In a bowl, mix together almond flour and icing sugar. Cut the butter into small pieces and rub into the almond mixture until it resembles coarse crumbs.
- 3
Press the mixture onto the baking sheet, forming a thin layer for the base of the entremet. Bake for about 15 minutes or until golden brown. Allow to cool.
- 4
In a small bowl, sprinkle gelatin over 100ml of water and let it bloom for about 5 minutes.
- 5
In a saucepan, combine lemon zest, lemon juice, grated ginger, and sugar. Cook over medium heat until the sugar dissolves.
- 6
In a separate bowl, beat the eggs. Gradually pour the hot lemon mixture into the eggs, whisking constantly to temper them.
- 7
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.
- 8
Remove from heat and stir in the bloomed gelatin until fully dissolved.
