200 grams of sugar
110 g almonds
95 g egg (protein about two egg whites)
30 grams of sugar
green food coloring
For the cream:
8 mint leaves
30 grams of sugar
100 grams of sugar
100 g butter
Pour boiling water over the almonds to clean it from the skin.
Clean peeled almonds.
Drain and chop in a food processor to a fine powder.
Almond powder mix with sugar.
Double-miss mixture through a fine sieve.
Separate the whites from the yolks.
Beat the whites with a pinch of sugar. When the proteins begin to rise gradually enter sugar 1 teaspoon. Beat until thick meringue.
Add green food coloring.
Add a third of almond + sugar mixture and gently stir paddle.
Add the remaining mass and continue stirring gently, lifting the weight. Stir the mass until it is smooth, but do not make it too thin, so it does not spread out.
Cover the pan with paper baking.
Fill a pastry bag with a diameter of 8 mm prepared dough and extrude pasta. Squeeze them at a distance of 5 cm.
Wet your finger and the tip of each prihlopnite pasta, to air out.
Allow to dry for 30 minutes.
After 30 minutes, send the pasta in a preheated 150 C oven for 15 minutes.
After 13 minutes the oven door slightly open. A minute later, open the oven and allow to fully cool pasta.
Place in a bowl of mint leaves and 1 tablespoon of sugar and izmelchite all. Add the lime juice and leave for an hour. Propustitk through a sieve lime juice and place it in the pan. Add the egg, zest of one lime and sugar residues. Put everything on low heat and stir vigorously until mixture thickens. Cool weight.
Beat the butter with an electric mixer and gradually add the lemon juice. Put the cream on one half of the pasta and cover the top of the second. To do this, it is best to use a pastry bag. Put the pasta in the fridge for 24 hours before serving.