Text 25646, 101 rader
Skriven 2015-04-04 13:00:54 av Dave Drum (1:261/38.0)
Ärende: Gourmet 567
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Trompe L'oeil "Egg" (Lemon Pudding)
 Categories: Citrus, Pudding, Eggs
      Yield: 4 servings

MMMMM---------------------------SHELLS--------------------------------
      8    Jumbo eggs
      2 ts Distilled white vinegar

MMMMM-----------------------LEMON PUDDING----------------------------
      1 tb Cornstarch
    1/4 c  Sugar
      1 c  Half-and-half
      2 tb Fresh lemon juice
      1 tb Unsalted butter

MMMMM-------------------------LEMON CURD------------------------------
    1/2 ts Finely grated fresh lemon
           - zest
    1/4 c  Fresh lemon juice
    1/4 c  Sugar
      3    Reserved jumbo egg yolks
           - (from emptied shells)
      2 tb Unsalted better, cut into
        sm Pieces

  ACCOMPANIMENT: trompe l'oeil "toasts"

  OPEN AND STERILIZE 8 EGGSHELLS: Carefully remove and
  discard top third of each eggshell by tapping around egg
  with a knife, then gently prying off top. Reserve 3 yolks
  in a bowl for lemon curd. If making trompe l'oeil toasts,
  reserve 3 whole eggs in another bowl. Reserve remaining
  whites and yolks for another use.

  With a small knife, tear any membrane remaining in bottoms
  of eggshells. Cover shells with 2 inches cold water in a
  3 quart saucepan and add vinegar. Simmer over moderate
  heat, gently stirring occasionally and skimming off any
  debris, 15 minutes. Carefully transfer shells with a
  slotted spoon to a rack to cool. Wipe shells inside and
  out gently with a dampened paper towel to clean
  completely.

  MAKE LEMON PUDDING: Whisk together cornstarch, sugar, and
  a pinch of salt in a 1 1/2 quart heavy saucepan, then
  whisk in half-and-half until smooth. Bring to a boil over
  moderate heat, whisking constantly, then boil, whisking
  constantly, 2 minutes. Remove from heat and whisk in lemon
  juice and butter, then transfer pudding to a metal bowl.
  Set bowl in a larger bowl of ice and cold water and stir
  frequently until cold, about 10 minutes. Transfer pudding,
  covered, to refrigerator (reserve ice water).

  MAKE LEMON CURD: Whisk together zest, lemon juice, sugar,
  and yolks in a 1 to 1 1/2 quart heavy saucepan. Add butter
  and cook over moderately low heat, whisking frequently,
  until curd is thick enough to hold marks of whisk and
  first bubbles appear on surface, about 4 minutes.

  Force lemon curd through a fine-mesh sieve into another
  metal bowl, scraping bottom of sieve, then transfer to ice
  bath and stir frequently until cold. Cover surface of curd
  with wax paper and chill in refrigerator until ready to
  serve.

  ASSEMBLE EGGS: Arrange eggshells in an empty egg carton or
  eggcups. Spoon about 2 tablespoons lemon pudding into each
  eggshell and make a small well in center. Transfer lemon
  curd to a plastic bag, pressing out excess air. Snip off 1
  corner of bag to create a 1/4-inch opening. Twisting bag
  firmly just above curd, pipe about 1 tablespoon into
  center of each egg to form "yolk." Serve puddings in
  shells with spoons, and with trompe l'oeil toasts if
  making.

  COOKSCÇÖ NOTE: Pudding and curd can be made 1 day ahead and
  chilled, covered. (Keep sterilized eggshells in an
  airtight container at room temperature.) Whisk before
  using. Eggs reserved from emptied shells should be
  chilled, covered, and used within 2 days.

  Recipe by Maggie Ruggerio

  April 2007 | Gourmet

  Serves 4 (Dessert)

  MM Format by Dave Drum - 09 April 2009

  Uncle Dirty Dave's Archives

MMMMM

... Chopped cabbage....it's not just a good idea... it's the SLAW!

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