IT MAGAZINE - JUNE ISSUE - Page 16

C O O K I N G C O R N E R Ingredients: 1- For the custard 60ml fresh lemon juice (about 1–2 lemons) 2 tsp finely grated lemon zest 69g sugar 4 egg yolks 3 tbsp salted butter 2- For the pastry Feel free to use store bought puff pastry sheets, you’ll need about 4 sheets. 4 tbsp sugar & fresh strawberries, cleaned and halved Directions: 1- Make the custard: 1. Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while stirring constantly until mixture thickens. 2. Pour into a heat proof bowl and refrigerate until cold. 2- Crisp the puff pastry sheets: 1. Make sure the sheets are still relatively frozen, not too soft to handle. 2. Take your pan and place it on the hot plate, turn the hot plate to relatively low heat. 3. Place a sheet of dough into the pan and cover with a lid. Watch the dough so it doesn’t burn. When one side is sufficiently golden brown, flip the sheet and cover again. Repeat this process with every sheet. 4. Once your pastry sheets are cooked to your liking and set aside, sprinkle some sugar into your pan while it’s on low heat and let it melt. Place one sheet into the melted sugar for 30 seconds, coating it in caramel. 5. Assemble your dessert! Use your imagination when layering the custard, strawberries and pastry. Leave the one caramelised pastry sheet for the top layer. IT Magazine / June Issue 14