Desserts from Italy
Grisbì with lemon!
Grisbì with lemon!
translated by Italian with
Soft biscuits filled with a lemon cream without eggs!
First we take care of the cream. We heat the milk with lemon peel, I made it using a smooth blade, taking care not to take the white part, so that it was easier to pull away.
In a saucepan, we collect the powders and remove the lumps using the whisk. Let's add the hot milk to the wire after removing the lemon peel. Let's move on the stove, bright flame and stir until it thickens.
Once a thick cream has been obtained, let's cool it in a small bowl, covering with the film in contact with the cream, so that no patina forms.
For the dough we sift the powders and mix them with the sugar, adding the cold butter into chunks. Knead using your fingertips or a fork, until the butter crumbles in the flour, creating a sandy mixture.
Add the eggs and knead quickly until you get a firm dough that we store in the fridge for at least 30 minutes.
After resting, we spread it on the floured surface, helping with the rolling pin, up to a thickness of just under half a centimeter. Cut the circles with the coppapasta (6 cm) ensuring that they are even.
We arrange a teaspoon of cream and gently spread the circle that we will use to cover the biscuit, so as to enlarge it a little. Cover the one with the cream and seal the edges with your fingers.
We place on the pan lined with parchment paper and bake in a hot oven at 180 degrees for 10-15 minutes. They must be well golden underneath. Once baked, leave them for 5 minutes in the pan before transferring gently on a wire rack, to make them cool completely.
They are kept for 3-4 days in an airtight container, but I advise you to consume them as soon as possible! If you want you can halve the doses and since the cream is eggless, change the amount is even simpler.