Broke the net: Milky Lemon Milk of the Forest

You know her as one of the funniest comedians in Israel, but she recently decided to reveal the secret hobby that has been with her since the age of 16 - cooking from recipes she invented entirely herself. We took a peek at the forest's tantalizing Instagram, and also asked for permission to steal the lemon milk recipe

The end of a forest makes food

The end of a forest (Photo: Home Photography, courtesy of the photographers)

Over 70,000 followers of comedian Tom Forest on Instagram have discovered in recent months that besides being one of the funniest women in Israel, she also exhibits quite a few inspirational skills in the kitchen. What started with little drips from time to time has become especially noticeable on her Instagram in recent weeks, until we could no longer ignore either.

So it turns out it's not some new hobby, or a trendy whim, Tom's close friends know that her love for cooking, and the recipes she invents all by herself, have been since she was 16. At first, she was a little shy to share, but as Instagram tradition, followers insisted on getting recipes, And at last Tom gave in and started writing the recipes neatly. So well arranged that she has just started publishing a newsletter, sharing her talk, recommendations, and finally one recipe.

Devour the Torch: The Serial Miss

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I made and made mint lamb with mint yogurt and pea and yogurt soup. Yaron came to an uninteresting time in the terrace garden and got a straight dose to face forced a day off, so I remembered my longtime crush on a Turkish genius by the name of Musa - I'll write a little about him in the story. But soon, after washing dishes.

A post shared by Tom Yaar (@tomyaar) on Feb 3, 2020 at 4:19 am PST

As a standupist, behind every recipe there is always an entertaining story, about the ugly lemons that invaded her home and turned into a lemon milky mildew, the visit to Istanbul in Çiya that gave her the inspiration for a mint lamb in yogurt soup, and that week she was sick in Mexico, which made her fall in love with the soup. And Mexican Lime, and recently restored it in the home kitchen and more.

So don't worry that Tom will consider professional conversion, she first and foremost loves to be on stage and laugh, but to our taste, humor and food have never gone better together, and we expect her to have more surprises that so accurately combine her two big loves.

So for those who missed out - get the recipe that broke the chain for Lemon Milk of the Forest.

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Milk of lemon

Recipe By: Tom Forest

3 ratings / 4.5 stars

• 20 minutes work
• Three hours total
• Easy to prepare
• 4 units

Vegetarian Milk

Lemon Milk (courtesy of the photographers, Thom Forest)

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Ingredients

• Lemon

  • 1 cup fresh lemon juice
  • 100 grams of sugar powder (cup less two tablespoons)
  • 4 tablespoons cornflower
  • 4 egg yolks
  • Lemongrass
  • Pinch of salt
  • 70 grams of butter at room temp
  • 3 warm caps

• For whipped cream

  • 1 box of sweet cream for whipping cream (250 ml)
  • 1 box of scallops (250 g)
  • 1 tablespoon vanilla with berries or vanilla extract
  • 100 grams of sugar powder (cup less two tablespoons)

Preparation

How to make lemon milk?

• Preparation of the lemon cream: In a small pot put all the components of the lemon cream, except the butter and mix madly with a jerk. Put the pot on medium-high heat and do not stop mixing for a second. 4 minutes nothing happens and then suddenly the mixture becomes like a pudding. Once this happens, stir another drop and remove from the fire.

• Add butter and mix well, pour into serving until halfway high, and allow the mixture to cool and crystallize.

• Prepare the whipped cream: In the bowl, mix all the whipped ingredients, and whisk with a mixer until you get the most delicious whipped cream in the world. The whipped cream should reach a state that is insanely thick.

• When the lime is cool, pour the whipped cream over it. Arrange nicely with a spatula (to a jug) and sky in the fridge for two hours or all night.

• You can make meringue and break up, but you don't really need to.

More breakfast recipes

• Beetroot stuffed with roasted eggplant and egg

• Beetroot stuffed with spinach, cheese and yolk

• Ziva Crunch

• Dutch Baby

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