Monday, January 29, 2007

Hearty Valentine Dessert



Hearty Lemon Cream Dessert


Here is my Valentine treat! Easy to make!


Ingredients:

3 eggs

½ Cup Sugar

1 Can (290 g) All purpose Cream

zest of 1 lemon

1 pack of gelatin

¼ Cup water

How to:
Heat cream until just about to boil, remove from heat. While heating the cream, beat eggs and sugar until fluffy. Add the warm cream to the egg mixture slowly, stirring constantly and add lemon zest. Put back to the pan and continue heating with low fire, stirring constantly until thick consistency is reached but do not boil. Let set for 2 minutes to lower temperature then finally add 1 pack of gelatin dissolved in ¼ cup of water. Pass the mixture through a sift to get rid of bubbles and small lumps, if there is any, and pour directly to a molder. Chill in the fridge until ready to serve. Garnish with red sauce to have a valentine touch. The red sauce I used is crystallized cherry which I happen to have a spare. I didn’t plan to make this but I just feel like doing something for valentine. I searched for anything red I could grab in the fridge and found this jelly like candy, a bit harder than jelly coz it’s caramelized with sugar. Blitz it in the blender to turn into liquid and added some water. Its really up to you whatever you have.. If you have strawberry…raspberry or anything of some sort and fresh would be a lot better.


Tips:To achieve with the same presentation as mine, use 6 inch square pan and limit the mixture to ½ inch thick. Freeze for 1 hour. Use heart shaped cookie cutter to cut through the settled mixture.When grating the lemon to get the zest, make sure you are not getting the white flesh of the lemon. This tastes bitter!


In making the custard, don’t give up easily until thicker consistency is reached. Test by checking at the back of the spoon, when you can draw a line in it and doesn’t go easily, it is done. Got to careful with this coz it could be lumpy when boiled! One more thing, when adding the cream to the egg mixture, add the cream slowly in thin stream and stir constantly. Do not pour the cream or milk in one go. The same procedure applies for all custard recipes.
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