With the lemon I have a bittersweet relationship. (Well, I must say that it is not unique. Something similar happens to me also with the pears.) He's that kind of thing that gives me an immense laziness. I rarely remember them, there are flavors that call me at first. I can use to flavor the dishes mechanically, but as a guest star do not quite see. I have to make an effort when I see them dead with laughter at the bar. Without embanrgo, once the like or make something with them I am inspired by the results. It is as if overcome that initial sluggishness rediscovery wonder they have.
Before taking a lemon dessert I probably apetecerán other flavors, other textures. However, if I finally decide for him, I feel like a child finding a toy that was abandoned. How could I be about-again-that the initial laziness deprive me of this wonder?
This is another of those things that I know no logic, but with which I am used to lidiar.No I know you have too much sense.
In any case, as I know, took time behind a lemon cream with this flavor and the texture. After comparing several recipes I think this is very acceptable. For me it is very balanced in terms of acidity, and texture you get is perfect: consistent, but creamy. And it is easy, terribly easy to do.
is a perfect filling for pies, tarts and other sweet snacks. But if you like lemon, surely you can eat a teaspoon testing after another, because the result is very good. Being somewhat unconventional, I would recommend to serve as an accompaniment to some crepes, or use it along with a chocolate fondant, instead of a ball of ice cream.
Lemon curd
Ingredients (for approximately 250 grams)
Juice of 2 lemons 75 grams
butter
2 eggs 100 grams of white sugar
15 grams of corn flour (cornstarch)
Preparation Mix in a saucepan the lemon juice and sugar, beaten eggs and cornmeal. Cold Beat until mixture is smooth. Add the butter cream and put over medium heat until thickened, whisking constantly.
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