VACHERINS WITH LEMON CURD AND STRAWBERRIES
These tiny meringue treats are from pastry chef Deanie Hickox of Manresa in Los Gatos. The lemon curd in this is creamy, smooth and perfect. I didn't have a pastry bag so I just used a baggie and snipped the corner to pipe the meringue.
Provided by cookiedog
Categories Dessert
Time 3h30m
Yield 24 Vacherins
Number Of Ingredients 13
Steps:
- Meringues: Preheat oven to 200 degrees. Line a ookie sheet with parchment paper.
- Place 2 egg whites, confectioners' sugar, 2 tablespoons sugar, cream of tartar and a pinch of salt in bowl of electric mixer. Using whisk attachment, whip until egg whites hold stiff peaks and are glossy (this may take as long as 10 or 15 minutes). Add vanilla and beat just until incorporated.
- Fill a pastry bag that has a small (1/4 inch), plain tip. Pipe a small amount of meringue under each corner of parchment to keep it secure during baking.
- Pipe a quarter-sized base of meringue onto the parchment. Next pipe a ring of meringue around the base and spiral upward to make a "nest" three rows high. Continue piping rows with remaining meringue.
- Bake in the oven for several hours until meringue is dry and crisp on the outside but slightly chewy on the inside (usually at least 3 hours). Let cool.
- Lemon Curd: Place 4 eggs, 1 cup sugar and lemon zest and juice in large mixing bowl or double boiler. Whisk constantly and vigorously over pot of simmering water on low heat until mixture is no longer foaming and very thick.
- Remove from heat. Add butter, whisking in until melted; season with salt. Strain curd, cool to room temperature and refrigerate until ready for use.
- To serve: Fill each meringue with a small dollop of lemon curd- too much will cause the curd to drip over the sides once the strawberry is added.
- Top each filled meringue with one halved strawberry. Garnish each with a mint leaf or tip, if desired.
Nutrition Facts : Calories 85.6, Fat 2.9, SaturatedFat 1.5, Cholesterol 40.3, Sodium 43.5, Carbohydrate 15.1, Fiber 1.1, Sugar 12.6, Protein 1.7
VACHERIN
Layers of sponge cake and meringue with chestnut and cream filling
Provided by Food Network
Categories dessert
Time 4h
Yield 6 servings
Number Of Ingredients 10
Steps:
- The Meringue Discs: Separate the whites from the yolks of egg, sift the flour, sift the chocolate powder. Heat the oven to 225 degrees F. Grease and dust a cookie sheet with flour. Place a plain nozzle in a piping bag.
- Make the meringues by whisking in a large bowl the whites of eggs until very stiff. Beat in the salt and water, and gradually start beating in the sugar little by little (if this is done too quickly the whites will lose their bulk and turn almost liquid). Fold in the last tablespoon of sugar. The mixture should now have a good gloss and be very "peaky". Now place the glistening white meringue mixture into the forcing bag and pipe it into two 9-inch circles (being the same diameter as the cake) on the cookie sheet and dust with the chocolate powder. The remaining mixture can then be piped into small animal shapes as decoration.
- Place the meringue mixture immediately into the preheated oven (225 degrees F.) on the middle shelf and bake for 2 1/2 hours. When ready the discs and animals should lift easily from the baking sheet and have a hollow sound when gently tapped, these can be cooled on a wire rack until required. They can also be stored in an airtight tin for several days, should you want to prepare this dessert ahead of time.
- Cream Filling: Whip the cream until stiff and divide the cream into 2 bowls.
- The almonds can be placed on a cookie sheet and broiled until golden brown and cooled. The sponge cake can now be split in 2 and the base lightly soaked with rum.
- Assembly: Place the base of the cake on a plate. Spread a little chestnut puree over this and then a good wallop of fresh cream from one bowl.
- Pop the second layer of sponge cake on top and sprinkle with rum.
- To the cream in the first bowl, add more of the chestnut puree and beat in very thoroughly. Blend together with rum. Scoop this on top of the cake.
- Take one layer of the baked cooled meringue and place this on top.
- From the second bowl, take the puree, whipped cream and spread a thick layer of this gently on top of the meringue disc.
- Lower the second round of meringue on top. To the remainder of cream, add the last of the chestnut puree and spread this over the sides of the vacherin and a thin layer over the top, using a palette knife.
- Gently press the flaked almonds over the sides. Decorate the top with meringue animals and dust with the chocolate powder.
LEMON CURD WITH BERRIES
This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.
Provided by Nick Nutting
Categories Bon Appétit Dessert Lemon Lemon Juice Berry Strawberry Blueberry Blackberry Raspberry Summer Spring Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 7
Steps:
- Bring lemon zest, lemon juice, and 1/4 cup sugar to a bare simmer in a large heavy saucepan over medium heat, whisking to dissolve sugar, then remove from heat.
- Whisk eggs, salt, and 1/2 cup sugar in a large bowl until light and thick, about 1 minute. Whisking constantly, gradually pour about one-quarter of hot lemon mixture into egg mixture, then, whisking constantly, incorporate egg mixture into remaining lemon mixture in saucepan. Cook over medium heat, whisking constantly, until lemon curd is opaque and thick enough to hold the marks of the whisk, about 2 minutes.
- Scrape lemon curd into a blender. With motor on medium speed, add butter a piece at a time, waiting until each piece is fully incorporated before adding the next, until the butter is emulsified and curd is light and thick.
- Transfer lemon curd to a large nonreactive bowl and cover with plastic wrap, pressing directly against surface so a skin doesn't form. Chill until cold, at least 2 hours.
- Toss berries and remaining 1-2 Tbsp. sugar in another large bowl. Let sit until some juices have accumulated, 25-30 minutes. Spoon curd into bowls and top with berries and their juices.
- Do Ahead
- Lemon curd can be made 2 days ahead. Keep chilled.
LEMON STRAWBERRY TRIFLE
With strawberries, whipped cream, lemon pudding and angel food cake, this trifle is the perfect balance of rich and fruity.
Provided by Almond Breeze
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Whisk lemon pudding mixes and almondmilk together for 2 minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
- Cut angel food cake into small, bite-sized pieces. Set aside.
- In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
- Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
- Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
- Repeat layers.
- Garnish with fresh strawberries and lemon slices if desired.
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 345.4 calories, Carbohydrate 61.5 g, Cholesterol 11.3 mg, Fat 10.9 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 8.6 g, Sodium 526.8 mg, Sugar 19.9 g
FRESH STRAWBERRIES WITH LEMON CURD
This is a decadent and relatively low fat dessert that is such a treat for you and your guests if you want to share! Make sure to use the best ingredients for this for the best results. Please note that the total amount of strawberries is 3.5 cups - there are 2 amounts prepped differently. Enjoy!
Provided by Nif_H
Categories Dessert
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan, combine lemon juice, butter and sugar. Bring to a boil, stirring constantly. Remove from heat. Cool.
- Place beaten egg yolks in a small bowl. Spoon 2 tablespoons lemon juice mixture into egg yolks, mix well then add back to remaining lemon juice mixture. Return to heat and slowly bring to a boil over medium heat, stirring constantly. Once mixture is boiling, remove from heat and cool.
- In a blender, combine 1/2 cup diced strawberries, sugar and water. Puree until smooth to form sauce.
- Place 2 tablespoons strawberry sauce on each plate. Top with 1/2 cup sliced strawberries and 1 1/2 tablespoons lemon curd.
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- To make strawberry coulis: Blend fresh strawberries and sugar until smooth. The amount of sugar you use will depend on the sweetness of the fruit.
- To make the lemon curd: Whisk together the lemon juice, sugar, yolks, and salt. Add the butter and set over a double boiler.
- Use a rubber spatula to stir the lemon curd until it starts to thicken. It should coat the spatula and cling to it before you remove it from the heat. Strain into a bowl, cover with plastic wrap and chill over an ice bath or in the freezer for 20 minutes and then refrigerate until thoroughly chilled. Can be made a few days ahead and kept refrigerated.
- To make the fresh strawberry garnish: Toss the cut strawberries with the brown sugar, mint and lime zest. Let sit about 30 minutes. Spoon on top of fool just before serving.
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