Text 6056, 103 rader
Skriven 2011-01-21 06:33:14 av Dave Drum (1:18/200.0)
Ärende: Gourmet 575
===================
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"
  
  Talk about playing with your food. Our editors were doing double
  takes when they saw this dessert in the test kitchen-and we can
  guarantee that even your most eagle-eyed guests will do the same.
  
  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.
  
  CooksA 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

ENJOY!!!

From Uncle Dirty Dave's Kitchen
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