Spoon the whipped cream into a pastry bag fitted with a large star tip. Whip on medium and then high speed until the cream just forms still peaks. Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. topping: Use fresh strawberries, brushed with either red currant or strawberry jelly as a glaze. filling: The filling is a vanilla pastry cream, made with milk, egg yolks and sugar, and thickened with cornstarch. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. You could also use the crust recipe I use for my gluten-free Lemon Curd Tart with Berries. Carefully fold the whipped cream into the lemon mixture. An apricot glaze adds a sweet and shiny topcoat to Inas French Fig TartSubscribe to discoveryplus to stream more of BarefootContessa: http://discoverypl. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding.
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