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4 eggs
1 cup sugar
3 large lemons
1/2 pound unsalted butter, cut into cubes
1 tsp plain gelatin powder
1 tbs cold water
In a large bowl (that will be the top half of a Bain Marie), whisk together eggs and 1/2 cup of the sugar.
In a small pot, combine remaining sugar with zest from 2 of the lemons and juice from all three. Bring to a boil, cook for 1 minute. A little at a time, add hot juice to egg mixture to temper the eggs, whisking constantly. Place bowl over a boiling water bath and whisk frequently until mixture is the consistency of warm custard.
Soak gelatin in water and whisk into lemon mixture. 4-5 cubes at a time, quickly whisk butter into mixture until melted and mixture is smooth. Cool completely.
Use as a spread for scones, in pies and tarts or layer cakes.
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