Lemon
pavé Ingredients
For the white cream:
1 can of condensed milk
1 can of cooking or whipping cream (200 g)
1 sifted egg yolk
1 tablespoon cornstarch
1 cup (tea) whole milk
1 teaspoon grated lemon zest
For the lemon mousse:
1 can of condensed milk
1 can of cream (200 g)
Juice of 3 large lemons (about 1/2 cup)
Zest of 1 lemon to decorate
