Lemon Babalua

Lemon peel 40g	Egg yolk 60 grams
Condensed milk 20 grams	Pure milk 250g
Yoghurt 300g	Gelatin tablets 15 grams

How to make Lemon Babalua

Step 1

Take only 40 grams of lemon peel from 2 lemons; 3 pieces of gelatine weighing about 15 grams, soak them in ice water until soft. You need to squeeze the water before putting them in the pot; after separating the egg whites, take only 4 egg yolks, which weigh about 60 grams Break up and set aside

Step 2

Add lemon peel and milk to the pot

Step 3

Mix egg yolks and condensed milk evenly, turn on low heat and stir while heating, cook until thick

Step 4

Strain out the lemon zest

Step 5

Add the soaked gelatine sheets and stir until melted

Step 6

Pour in the yogurt and mix well

Step 7

Finally, pour it into the mold and place it in the refrigerator for about 1 hour to set.

Step 8

After unmoulding, garnish the top with lemon slices, lemon zest, or mint leaves. Lemon Babalua Recipes

1. This recipe is used as a substitute for yogurtInstead of whipped cream, it’s more friendly to people who want to lose weight. 2. The consistency of yogurt will be different. If it is thinner, add more gelatine slices. If the yogurt is thicker, you can add less gelatine slices as appropriate. The weight of gelatin slices mentioned here is before soaking in water. The weight will be larger after soaking in water. 2 times more appointments 3. The ingredients in the recipe are all refrigerated. If you use ingredients at room temperature, the time for cooking the egg yolk paste should be relatively shortened, otherwise it may form lumps. 4. The mold used for shaping the final finished product can be customized according to your own preferences. However, the molding time for small molds is short and the molding time for large molds is long