A Culinary Journey through Europe
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OOPS! I DROPPED THE LEMON TART<br />
Zabaglione:<br />
85 g egg yolk<br />
50 g sugar<br />
80 g lemon juice<br />
80 g Amalfi limoncello<br />
Prepare a pan of boiling water and a heatproof bowl<br />
the right size to sit over it without touching the water.<br />
Whisk the egg yolk and sugar in the bowl with the<br />
hand whisk, off the heat. When the sugar has dissolved<br />
well, set the bowl over the pan of boiling water<br />
and continue beating vigorously. As soon as the eggs<br />
are warm and before they start to thicken, add the<br />
lemon juice and limoncello gradually, pouring them<br />
very slowly, while continuing to whisk energetically.<br />
When it is well whisked and frothy, with a creamy<br />
texture, it is ready to be served.<br />
Lemon powder:<br />
1 lemon<br />
Wash the lemon, cut it into thin slices and remove<br />
the pips (pits). Put the slices in a dehydrator at 30°C<br />
(86°F) for 5 days. Process in a thermal mixer and pass<br />
the powder <strong>through</strong> a fine sieve.<br />
To serve:<br />
4 g candied lemon (rind and pulp)<br />
2 g candied bergamot<br />
1 g candied ginger<br />
1 g lemon powder<br />
1 g capers<br />
Arrange the ingredients on the plate. Splash the plate<br />
with the zabaglione and add a quenelle of lemongrass<br />
gelato in the center. Place the tart crust on top of the<br />
gelato, then gently crush it before serving.<br />
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