The recipe for the PGI Sorrento Lemon Delights

{accordion INGREDIENTS}

Sponge cake balls

4 eggs
80 g flour
40 g sugar
lemon juice to taste

Lemon cream

Egg yolks 200 gr
Sugar 200 g
Butter 200 g
Water 200ml
Isinglass 20 gr
Limoncello 50 ml
Fresh cream 500 ml
Icing sugar 50 g
Grated peel of 2 Sorrento lemons

Syrup

500ml water
300 g sugar
Limoncello to taste
Sorrento lemon peel

Sauce

Lemon cream
Milk or liquid cream to taste

{accordion PREPARATION}

Sponge cake spheres

Break the eggs by separating the whites from the yolks.
Beat the egg yolks with the sugar until you get a frothy mixture, and add the previously sieved flour.
Whip the egg whites separately, adding the lemon juice a little at a time, until you obtain a firm mixture.
Combine the two compounds by amalgamating them very delicately, mixing from top to bottom. Add the finely grated lemon peel.
Divide the compound obtained using a pastry bag with a smooth nozzle e
fill the hemisphere mould. Proceed with cooking at a temperature of 180 degrees for about 20-30 minutes.

Lemon cream

Soak the isinglass in cold water for 10 minutes.
In a saucepan, pour the water, the grated peel of the 2 lemons and the sugar.
As soon as it boils, turn off the heat and leave to infuse until the mixture is cold.
Filter the mixture and put it back on the heat and just before it boils, pour it slowly over the yolks lightly beaten with a whisk in another saucepan.
Stir over low heat and at the first signs of boiling add the butter cut into cubes,
stir and cook for 2-3 minutes.
Add the well squeezed isinglass and the Limoncello to the mixture and mix.
Pour the cream obtained into a wide and low container; cover with cling film in contact with the cream and refrigerate.
Once cold, pass it in the mixer until it softens, possibly pass it through a sieve and add the whipped cream with the icing sugar.

Syrup

Put the ingredients in a saucepan and bring to a boil then leave to cool.

Preparation of dessert

Empty the sponge cake spheres from the flat side, keeping the cut out part to close them, dip them one at a time in the syrup and place them on a tray.
Fill them with the lemon cream mixture, close with the cut out part and put them on a grid arranged on a plate.
Take the remaining cream, add milk or liquid cream to the extent of obtaining a liquid sauce suitable for "napping" the delights.
With the whipped cream, form rosettes over the delights with a star-shaped nozzle and place a few strands of candied lemon peel on top or, if you like, a few pieces of fresh lemon.

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