Lemon curd and chocolate souffle
Wed, Apr. 2nd, 2008 07:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
oyceterFor personal reference and archival purposes...
Lemon curd
adapted from Alton Brown's Good Eats recipe, as I like my lemon curd really sour
Double boiler, or a metal bowl that just fits into a pot without touching the bottom
5 egg yolks
1/2 c. sugar
4 lemons, zested and juiced (1/2 c. lemon juice)
1 stick butter, cut into pats and chilled
Assemble double boiler by pouring about an inch of water into your pot and bringing it to a simmer.
Combine egg yolks and sugar in your metal bowl and whisk until smooth. Measure juice and add cold water if necessary (better with just juice though). Add juice and zest to egg mixture.
Once the water simmers, turn the heat to low and place bowl on pot. Whisk until light yellow and the mixture coats the back of a spoon (i.e. there should be a thin film when you take the spoon out, and when you wipe your finger across the back, the mixture shouldn't cover up the empty spot again). Remove from heat and add butter in one pat at a time, waiting until it fully melts before adding more.
Serve on scones!
Chocolate souffle
taken from Joy of Cooking
Amazing, I have successfully made this twice now, and I say this noting that I am a holy terror when it comes to baking because I tend to not follow recipes. It helps that something about the chocolate stabilizes the egg foam so that the souffle batter can be refrigerated up to 24 hours before baking.
Double boiler (see above) or microwave or heating pad
6 10-11 oz. ramekins (or 4 12 oz.)
Prep ramekins by rubbing butter all over the inside, then sprinkling sugar over the butter and getting rid of any loose sugar. Make sure the sugar covers every bit of the inside.
8 oz. semisweet or bittersweet chocolate, chopped
6 tbs unsalted butter
2 tbs rum, coffee, or water
6 large egg yolks
6 large egg whites at room temperature
Heaping 1/4 tsp cream of tartar
1/2 c. sugar
Preheat oven to 375F
Combine chocolate, butter and water in a heatproof bowl on the double boiler (microwave/heating pad). Let it cool for 10 min. and then whisk in egg yolks (note to self: cooling not skippable unless you want scrambled eggs).
In another bowl, beat egg whites until foamy. Add cream of tartar and beat till soft peaks form. Gradually beat in sugar. Beat until peaks are stiff but not dry. Stir 1/3 of the whites into the chocolate mixture, then fold in the rest. Divide evenly in the ramekins.
Note to self: wiggle ramekins until the batter coats the rim, then use finger to draw a circle around the rim to make sure the souffle rises straight.
Bake for approx. 20 min., or until an inserted stick comes out slightly wet and with a bit of batter sticking on. Serve, preferably with fruit coulis*!
* Fruit coulis: take frozen fruit (or fresh, but I don't waste fresh on cooking unless it is slightly beyond its prime), boil in some water. Add lemon juice (or orange juice, if you decide to do this at midnight before realizing you don't have enough ingredients) and sugar to taste, though add lightly, since you will boil out most of the water. If necessary, after the sauce is to your taste, puree in blender, then strain if you hate getting raspberry seeds stuck in your teeth.
Fruit coulis is the Best Thing Ever and it's easy and miraculously makes me feel much less guilty about forgetting to eat fruit and letting it go mushy in the fridge and I eat it on plain yogurt with honey and more frozen fruit all the time.
Lemon curd
adapted from Alton Brown's Good Eats recipe, as I like my lemon curd really sour
Double boiler, or a metal bowl that just fits into a pot without touching the bottom
5 egg yolks
1/2 c. sugar
4 lemons, zested and juiced (1/2 c. lemon juice)
1 stick butter, cut into pats and chilled
Assemble double boiler by pouring about an inch of water into your pot and bringing it to a simmer.
Combine egg yolks and sugar in your metal bowl and whisk until smooth. Measure juice and add cold water if necessary (better with just juice though). Add juice and zest to egg mixture.
Once the water simmers, turn the heat to low and place bowl on pot. Whisk until light yellow and the mixture coats the back of a spoon (i.e. there should be a thin film when you take the spoon out, and when you wipe your finger across the back, the mixture shouldn't cover up the empty spot again). Remove from heat and add butter in one pat at a time, waiting until it fully melts before adding more.
Serve on scones!
Chocolate souffle
taken from Joy of Cooking
Amazing, I have successfully made this twice now, and I say this noting that I am a holy terror when it comes to baking because I tend to not follow recipes. It helps that something about the chocolate stabilizes the egg foam so that the souffle batter can be refrigerated up to 24 hours before baking.
Double boiler (see above) or microwave or heating pad
6 10-11 oz. ramekins (or 4 12 oz.)
Prep ramekins by rubbing butter all over the inside, then sprinkling sugar over the butter and getting rid of any loose sugar. Make sure the sugar covers every bit of the inside.
8 oz. semisweet or bittersweet chocolate, chopped
6 tbs unsalted butter
2 tbs rum, coffee, or water
6 large egg yolks
6 large egg whites at room temperature
Heaping 1/4 tsp cream of tartar
1/2 c. sugar
Preheat oven to 375F
Combine chocolate, butter and water in a heatproof bowl on the double boiler (microwave/heating pad). Let it cool for 10 min. and then whisk in egg yolks (note to self: cooling not skippable unless you want scrambled eggs).
In another bowl, beat egg whites until foamy. Add cream of tartar and beat till soft peaks form. Gradually beat in sugar. Beat until peaks are stiff but not dry. Stir 1/3 of the whites into the chocolate mixture, then fold in the rest. Divide evenly in the ramekins.
Note to self: wiggle ramekins until the batter coats the rim, then use finger to draw a circle around the rim to make sure the souffle rises straight.
Bake for approx. 20 min., or until an inserted stick comes out slightly wet and with a bit of batter sticking on. Serve, preferably with fruit coulis*!
* Fruit coulis: take frozen fruit (or fresh, but I don't waste fresh on cooking unless it is slightly beyond its prime), boil in some water. Add lemon juice (or orange juice, if you decide to do this at midnight before realizing you don't have enough ingredients) and sugar to taste, though add lightly, since you will boil out most of the water. If necessary, after the sauce is to your taste, puree in blender, then strain if you hate getting raspberry seeds stuck in your teeth.
Fruit coulis is the Best Thing Ever and it's easy and miraculously makes me feel much less guilty about forgetting to eat fruit and letting it go mushy in the fridge and I eat it on plain yogurt with honey and more frozen fruit all the time.
Tags:
(no subject)
Thu, Apr. 3rd, 2008 04:10 am (UTC)(no subject)
Thu, Apr. 3rd, 2008 08:29 pm (UTC)Also also, I altered the original by adding more lemon juice and cutting down the sugar. The first time I made it, I just added more lemon juice, and the curd was a little too watery, so I don't know. Maybe adding even more juice and cutting even more sugar? I am not quite sure how the science works...
(no subject)
Fri, Apr. 4th, 2008 01:49 am (UTC)