The BBC's gourmet documentary is a slap in the two Greedy Italians of the protagonist. I did one of the first time I saw the show. There are absolutely lemons in the top ten consumption in the home, and ricotta (mostly directly in the ricotta with honey to eat ...) is also a frequent visitor in the refrigerator, and later changed the formula according to his own taste and did several times. This recipe completely reproduces the material steps in the documentary, and the brackets are attached with their own modifications. Although it is marked for 8 people, I feel that 10 people are enough to eat...
Puff pastry first: stir the butter to a smooth state, sift it into low-gluten flour and mix it into granules without dry powder; add egg yolk, water and salt without stirring, add it, thick scraper or hand-finished Mix well and put in a refrigerated hour. (Optional step by yourself), squeeze a lemon out.
Spread the chilled pastry dough into a 3mm thick skin, spread it into a 25cm diameter tower mold, and shape the meringue and bottom. Cover it with a damp cloth.
Prepare a large bowl, mix ricotta and mascarpone, 100g of fine sugar (I cut the sugar by half according to my taste, so 50-60g)
Prepare a large bowl, take out 5 eggs, separate the egg yolk and egg white, leave the egg white in a large bowl, add all the egg yolk to the cheese mixture and mix well.
Cut the candied lemon peel orange peel into small pieces. The Cecro lemon pomelo peel and orange peel used in the film, without the regular lemon of Cedro. Mix in the cheese egg yolk mixture.
Add the remaining 25g of egg whites (half the time you make it yourself, add lemon juice) and send it to the tip of the eggbeater.
Pour all the whipped cream into the previous mixture and gently mix it evenly (I am not sure about this step, it is poured in two steps to mix)
Pour the above mixture into the bottom of the tower that was previously prepared.
There is still one left of the six eggs, which is broken up and the egg liquid is brushed on the edge of the tower. (Personal feeling that the egg liquid has changed, but the taste of the baked product is not crisp.)
Fire up and down at 180 degrees for 30 minutes. At this point, the finished product is baked outside the tower, and the center of the filling is somewhat tender.
Allow to cool for two hours, remove it from the tower mold, and rub the lemon peel.
The cut should be centered and tender, and the outside is ripe.
Uncle stayed ready to eat
Wall cracking is recommended for sugar reduction, sugar reduction...because mascarpone is originally made of cream, cream is very high, so when ricotta buys, look at the ingredients list and buy the one without cream (so far only seen one manufacturer on the market) There is more cream in the ingredients list, so the guilt will be less. I like the sweet and sour taste, so I put the lemon juice. Later, I also made a few white wines mixed with Sicilian in the tower stuffing. It tastes good. It is not recommended to brush the egg yolk in the outer ring of the suede before entering the oven, especially when dealing with the edges of the suede like in the film. The final product is very difficult to chew...pastry please feel free, Raymond, tease than Jamie, islet You have all the rules and steps.