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Voici des crèmes à la texture un peu surprenante…la 1ère cuillerée dégustée, j’ai tout de suite pensé à un cheesecake et plus je dégustais cette crème et plus la texture devenait de plus en plus crémeuse et soyeuse !
Tous les parfums sont présents en bouche et créent une belle harmonie : l’acidité du citron, la délicatesse de la noix de coco et la douceur de l’amande…des saveurs subtiles qui se marient merveilleusement bien ensemble !
Je dois dire que cette petite crème fut une belle découverte. J’ai remplacé une partie de lait de coco par du lait frais entier…
Préparation
Préchauffer le four à 160°C. Faire chauffer une grande casserole d’eau.
Mélanger le sucre avec le zeste. Ajouter les oeufs, mélanger. Ajouter la poudre d’amande puis le yaourt grec, les laits et le jus de citron. Bien mélanger jusqu’à homogénéité.
Répartir cette crème dans des contenants et les placer dans un grand plat à four. Verser délicatement l’eau préalablement chauffée jusqu’à ce qu’elle atteigne la moitié des contenants. Cuire au bain-marie 30 min env. jusqu’à ce que la crème soit prise.
Laisser refroidir à température ambiante puis réfrigérer au moins 3h.
Une recette d’Edda…
