Lemon curd and strawberry cones

Mix the flour with the sugar, yeast and salt. Add the milk, limoncello and melted butter at room temperatures, stirring carefully. Heat the iron from waffles and pour a spoonful of mixture in the center. Close the iron and cook for a couple of minutes, turn the iron and cook on the other side until the waffle is golden. Remove the wafer. Wrap it in a cone.

Cool in Freddy so that it takes shape quickly and becomes crispy. Melt butter in a bain-marie, add sugar, eggs, juice and lemon zest. Cook slowly until the cream will poison the spoon (reaching 82ºC). Cool immediately in Freddy for 20 minutes so as to keep low the bacterial charge and be able to use immediately the cream. 

Whip 250 ml of fresh cream and mix it with curd. Fill the cones and decorate with a strawberry.

You can make the lemon curd in double dose, cool it with Freddy and keep it in the fridge closed in glass jars with hermetic closure, up to three weeks. We can use it to fill pastry shells, to fill small puffs, as stuffing for a cake…