Text 23505, 96 rader
Skriven 2012-04-08 23:39:00 av JIM WELLER (1:123/140)
Ärende: blog 15
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A long fancy ass dessert...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Warm Lemon Chiboust W/Lemon Thyme Infused Milk Chocolate 1
Categories: Desserts, French, Pudding
  Servings: 12

           FOR CHIBOUST:
    3/4 c  milk
    3/4 c  heavy cream
      4 lg eggs, separated
      3 TB cornstarch
    3/4 c  sugar
    1/4 c  fresh Meyer lemon juice
      2 ts powdered gelatin
      1 TB finely grated Meyer lemon
    zest
    1/8 ts salt
           FOR DOUGH:
  1 1/2 c  all-purpose flour
    1/2 c  sugar
    1/2 ts salt
      7 TB cold, unsalted butter, cut
    into 1/2-inch cubes
      4 lg egg yolks
    1/2 ts pure vanilla extract
           TO BAKE:
    1/2 c  confectioners' sugar
    For chocolate veloute
      1 c  heavy cream
  1 1/2 c  milk chocolate, coarse chop
  4 1/2 ts sugar
      2 ts fresh Meyer lemon juice
    1/2 ts fresh lemon thyme leaves,
    minced

Special equipment: 12-cup silicone muffin pan; small blowtorch

Make Chiboust: In 3-quart pot over moderate heat, bring milk and
cream to boil. In medium bowl, whisk together egg yolks, cornstarch,
and 1 tablespoon sugar. Gradually whisk hot milk and cream mixture
into egg-yolk mixture, then return mixture to pot. Reduce heat to
low and cook, whisking constantly, until mixture becomes thick and
smooth, about 2 minutes. Strain custard, pressing on solids, through
fine-mesh strainer into large bowl.

Place lemon juice in small bowl. Sprinkle gelatin over juice and let
stand 1 minute to soften, then stir until dissolved, about 1 minute.
Stir lemon juice mixture and lemon zest into custard, press plastic
wrap onto surface of custard, and let cool at room temperature.

In small saucepan, stir together 3/4 cup water and remaining 11
tablespoons sugar. Clamp on candy thermometer and set over moderate
heat. Simmer, uncovered and undisturbed, until thermometer registers
235 F, 10 to 12 minutes. While syrup is simmering, in large bowl
using electric mixer, beat egg whites and salt just until soft peaks
begin to form, about 3 to 4 minutes. With mixer running, slowly and
carefully pour hot syrup into egg whites, then continue to whip
until meringue thickens, becomes glossy, and holds soft peaks, about
6 to 8 minutes.

When custard has cooled, gently fold in meringue. Divide Chiboust
evenly among 12 silicone muffin cups and freeze until firm, at least
4 hours and up to 24 hours.

Make dough: In large bowl, whisk together flour, sugar, and salt.
Using pastry blender or fingertips, blend in butter until mixture
resembles coarse meal with some small (roughly pea-size) butter
lumps. In small bowl, whisk together yolks and 1 tablespoon ice
water, then drizzle over flour mixture and stir with fork until just
combined. With floured hands, gently knead mixture until dough
forms. Turn dough out onto lightly floured surface and gently knead
until smooth, 4 to 5 times. Form dough into ball, then flatten into
5-inch disk. Wrap tightly in plastic and chill until firm, 30
minutes to 1 hour.

On 13 by 18 inch piece of parchment, lightly dusted with flour, roll
out dough to 1/4-inch-thick-round (about 12 to 13 inches in
diameter). Transfer parchment and dough to sheet pan, then cover
with plastic and chill in refrigerator 30 minutes.

MMMMM


Cheers

YK Jim


... The beaver is a truly noble and proud animal.

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