I Dream of Casablanca: Dessert
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 10 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 large mango (s), ripe
- 225 g yourt
- honey
- 170 g butter
- 80 g powdered suar
- 75 g flour (almond flour)
- 1 large egg (s)
- 3 tablespoon lemon (s), pickled in sugar (recipe follows), finely chopped
- 1 tablespoon lemon juice
- 195 g flour (universal)
- 4 small lemon (s), untreated
- 400 g suar
Print Recipe
Pin Recipe Instructions
- Peel, roughly chop and puree the mangoes. Fold the yogurt into the mango puree and, if necessary, add honey to taste. Divide between 4 wine glasses. Chill in the refrigerator for at least 1 hour before serving. Serve with lemon cookies.
- Lemon cookies:
- Preheat the oven to 160 ° C. Mix the butter and sugar until they are fluffy. Add the almond flour and stir in. Mix in the egg, chopped pickled lemon pieces and lemon juice and finally fold in the flour. Process the dough into two 20 cm long rolls. Let it set in the refrigerator for 30 minutes.
- Cut slices about 6 mm thick and place on a parchment-lined baking sheet (requires more than one). Bake for about 10-12 minutes. They should be firm but not discolored.
- Makes about 50 cookies.
- Lemons in sugar:
- Slice the lemons as thinly as possible. Then layer them alternately with the sugar in a tightly closing, airtight container. The next day, the lemons should be covered with their own liquid. If this is not the case, please add sugar. Under no circumstances correct with water.
- Let stand in a cool, dry place for 2 weeks. They are ready to use after standing for two weeks. From now on, the pickled lemons can be kept in the refrigerator for another 6 months. You can sprinkle them over berries, stir in butter and eat with hot pastries and use instead of lemon zest for every dessert.
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