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Lemon Filling for Sheet Cakes
Preparation info
- Makes
2 lb
- Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Gelatin, granulated |
Method
- Assemble and prepare the desired pastries, containers, or molds that are to be used in the application of the filling before beginning preparation.
- Bloom the gelatin in the water and melt.
- Whip the cream to medium peaks. Cover and reserve under refrigeration.
- Blend together the lemon curd with the sorbet syrup and lemon fruit compound, stirr
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