You don't have to measure, just wait until it thickens, but if you really want to be precise, you can cook up to 80°C (175°F), on low heat, stirring constantly. :)
Yummy, if we replace the sugar with erythritol and cow milk for coconut of almond milk, we have a great keto option of your delicious temptations!!! Thanks Tereza!!! ❤️
Liking and commenting before watching. I know it is great
Thank you! :)
You got us at mascarpone 😍 very nice work your mousse cake is beautiful! Keep it up ❣️
Thank you so much! :)
Up to what degree do we need to cook the lemon curd please? Thanks
You don't have to measure, just wait until it thickens, but if you really want to be precise, you can cook up to 80°C (175°F), on low heat, stirring constantly. :)
@@pastrymaestra thank you. I need to be precise because of the eggs.
Yummy, if we replace the sugar with erythritol and cow milk for coconut of almond milk, we have a great keto option of your delicious temptations!!! Thanks Tereza!!! ❤️
Great idea Saffiya, you are right! :)
@@pastrymaestra is it possible to melt the erythrtol in butter before to add it on the almond flour for the crumble?
@@saffiyamalik5620 I would grind it in a coffee grinder to powder or use powdered erythrol or xylitol. You can also use powdered stevia.