Lemon shortbread

Name: Lemon shortbread
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 2 portions
Cuisine: Cuisine à teneur réduite en protides
Ingredients: 60 g de sablés nature (soit 10) Taranis; 25 g de beurre; 150 ml de Dalia; 40 g de beurre; 20 g de substitut d’œuf; 2,5 ml d’agar agar; 80 ml d’eau; le zeste de 1 citron; Colorant jaune

Prep 30 min · cooking 5 min
2 servings

0.3 gof protein
9 mgphenylalanine
19 mgof leucine

Values per serving, for guidance only. Adjust the quantities to suit your diet.

Ingredients

60 g Taranis plain shortbread biscuits (10 biscuits)
25 g butter

For the cream

150 ml Dalia
40 g butter
20 g egg substitute
2.5 ml agar-agar
80 ml water
the zest of 1 lemon
Yellow food colouring

Method

Crush the shortbread biscuits and mix them into the softened butter (25 g). Press firmly into the base of the pastry ring and put in the fridge.
Boil the water (80 ml) with the lemon zest and yellow colouring. Leave to infuse, then strain.
Meanwhile, make a hot cream. Mix the egg substitute and agar-agar into the cold Dalia. Whisk. Heat with the butter, stirring until thickened.
Transfer to a mixing bowl set in a tub of cold water and ice cubes. Whisk with an electric mixer while very gradually adding the lemon water, until the mixture becomes light and thick.
Pour into the ring right up to the brim and put in the fridge for 3 hours.
Run a knife blade around the edge to unmould, and decorate with a slice of lemon.
Tip: this light cream goes with many desserts, such as fruit salad or tarte Tatin… Simply replace the lemon water with a fruit juice that is not too acidic, vanilla-flavoured water and so on.

Made with