This delightful dessert combines the creamy texture of atole with the refreshing zest of lemon peel. The recipe brings back memories of family gatherings and the comforting aroma of milk simmering with citrus. It's a perfect treat to serve chilled, offering a balance of sweetness and tanginess.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Bring the milk to a boil along with the julienned lemon peel.
In a separate bowl, mix the corn flour with the sugar, and gradually incorporate this mixture into the milk, stirring constantly to prevent lumps from forming.
Gradually add the butter, piece by piece, while continuing to stir.
Once the mixture (atole) thickens, remove it from the heat.
Add the egg yolks one at a time, beating well after each addition.
Return the mixture to the heat for one minute, then remove it and allow it to cool.
In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the cooled atole mixture, using a folding motion to maintain the airiness of the egg whites.
Pour the mixture into a serving dish and refrigerate.
Serve cold and garnish with candied lemon peel.
Ensure the milk is stirred constantly when adding the corn flour to prevent lumps.
Allow the atole mixture to cool completely before folding in the egg whites to maintain their airiness.
Use fresh lemon peel for a more vibrant citrus flavor.
Refrigerate the dessert for at least 2 hours before serving for the best texture.
Can I use a different type of flour?
Corn flour is essential for this recipe to achieve the authentic texture and flavor. Substituting it may alter the dish significantly.
How long should I refrigerate the dessert?
Refrigerate for at least 2 hours to ensure it sets properly and is served cold.
Can I use lemon juice instead of peel?
Lemon peel is recommended as it provides a subtle citrus aroma and flavor without overpowering the dessert.
What can I use as a garnish if I don't have candied lemon peel?
You can use fresh lemon zest or a sprinkle of powdered sugar as an alternative garnish.
Can I make this dessert ahead of time?
Yes, this dessert can be made a day in advance and stored in the refrigerator until ready to serve.
