Anna Miyashita Ichigo

This is a pretty sweet to say the least, the recipe is from my great friend Marilena that thank you very much. Every time I present it is a guaranteed success and became the favorite dessert of my family.

Ingredients - 150 g flour

- 125 g butter

chopped - 2 tablespoons powdered sugar

- 2 teaspoons powdered gelatine

- 80 ml lemon juice (about 1 lemon and a half or two)

- a 395 g tin of sweetened condensed milk

- 40 g prepared custard **

- 220 g fine sugar type Zefiro

- 2 tablespoons milk

- 375 ml water

- 20 g butter

- 2 tablespoons lemon juice

- 80 ml Passion fruit pulp (about 4 fruits)

1) Preheat oven to moderate heat (I cooked in a convection oven to 170 degrees) Grease a rectangular baking pan low sides of 20x30 cm. and lined with a sheet of paper out of the oven by 2 / 3 cm. for the most part in the side 'along the pan.

2) In a food processor put flour, butter and powdered sugar and operate until 'all the ingredients are blended to form a ball. Spread the mixture well into the pan and bake for about 20 minutes (I took only 15) and allow to cool in the pan.

3) In a bowl put the lemon juice, add gelatin and mix well. Then put the bowl inside a saucepan with boiling water and stir well until 'the jelly will not' completely dissolved. In a bowl put the condensed milk and the mixture of lemon juice and gelatine and whisk with electric beaters for 5 / 10 minutes or until 'the mixture becomes firm. Pour the mixture, level on the basis of cold crust by now.

4) *** In a small saucepan bring the mixture to cream, sugar, milk and water. Mix well and cook until 'reaches the right consistency', remove from heat, add butter and let it rest for about 10 minutes in a covered container. Now add the pulp and juice, passion flower and the two extra tablespoons of lemon juice, stir and when it will be 'lukewarm pour over the layer of condensed milk and gelatin, level and refrigerate.

This sweet you can 'prepare even three days in advance and stored covered in refrigerator. According to me it 's just eaten the day after preparation, the tastes blend perfectly. *** I followed verbatim the recipe, so I used the cream prepared for past. but nothing prevents you from making a traditional pastry cream, keeping it dense enough, 'cause by adding the juice and pulp of passion flower and lemon juice would become too runny. Maybe lose 'a little' in lucidity '(jelly effect), but' definitely not in taste. I hope everything is clear, otherwise it ............ ask! You can substitute gelatin powder with tortagel with raspberries and passion flower