Frothy lemon slice with strawberries into small pieces

FROTHY LEMON 2_17410 with STRAWBERRIES and Mint ingredients for 8 persons 200 g biscuits, 100 g butter, 300 ml lemon juice, strawberries 250 g, 18 g gelatine leaves, 2 tablespoons limoncello liqueur, 7 egg whites, 300 g cream, 80 g sugar, 40 g icing sugar, 3 tablespoons apricot jam, 2 sprigs of Mint.

Preparation: 30 minutes cooking time: 7 minutes: 6 hours Rest finely Crumbled cookies in food processor; melt the butter 3 minutes in a pan, fry it and free off the heat, add biscuits, mixing.

Wet with cold water inside the rim of a baking tray can be opened (24 cm in diameter), place it on the plate and pour the mixture of butter and biscuits, distributed in an even layer and press with the back of a spoon.

Place the plate in the freezer until it is complete.

Soften gelatin in cold water.

Wash and dry the strawberries, cut them to pezzetti and spraying 100 g with a spoonful of Limoncello liqueur.

In a pan heat the lemon juice, boil.

Add the liqueur, mix well squeezed gelatin, stirring.

Pour the egg whites, at room temperature, in a bowl, mount them with the electric mixer for about seven minutes, add granulated sugar, a little at a time, with the vertical movements of a fork.

Whip the cream, very cold, and the icing sugar in a bowl until foamy atra? well, then add with a fork to lemon juice, chilled but not yet consolidated.

Add the whipped egg whites with a fork while practicing slow vertical movements not to remove them.

Distributed strawberries based limoncello cake cookies, pour over the mixture with the lemon juice and level it with the back of a spoon.

Place the plate in the refrigerator until the mixture has consolidated, 6 hours approximately.

Pass the blade of a knife between the edge of the Pan and the cake, to disengage and tamponatelo to the exterior using a sponge soaked in very hot water.

Open the hinge, pull the Board and transfer the cake to a serving platter with a spatula.

Place remaining strawberries on cake and brush with apricot jam or slightly heated.

Decorate with mint leaves.