Ingredients
3 lemons, zested
3 large yolks
3 large eggs
¾ cup sugar
½ cup fresh lemon juice
3 oz butter
*Whisk together the eggs, yolks, zest and sugar. Whisk in lemon juice.
* Using a double boiler, cook the mixture over constantly simmering water, until thickened. To determine thickness, dip a wooden spoon into the mixture and run your finger across the back. The mixture should be the consistency of vanilla pudding.
* Remove from heat and strain through a Chinois. Whisk in the butter until the butter is absorbed into the curd.
Bonus: This makes a delicious filling for tartlets, cake fillings, and just eating with a spoon.
Concord Grape Sorbet
Ingredients
1 vanilla bean
1 ¾ lbs Concord Grapes
2 cups sweet red wine, such as Beaujolais
½ cup + 2 Tbsp granulated sugar
*Place all ingredients in a large sauce pan. Sprinkle with ¼ tsp ascorbic acid. Bring to a boil and immediately remove from heat. Let stand for 30 minutes.
* Puree the mixture in a food processor. Strain through a Chinois. Chill over an ice bath.
* Freeze in an ice cream machine according to the manufacturer’s instructions.
Alternately (if you don’t have an ice cream machine), it makes a delicious Granita. For Granita, freeze in an 8-inch brownie pan, scraping down the ice crystals with a fork. Makes an excellent snow cone.
Recipe by Megan Moore
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