by Deborah Snyder
- 2 c Lemon Curd (recipe follows)
- 2 egg whites
- ½ c sugar
- ½ c heavy cream, whipped
For Lemon Curd:
- 4 ½ T crème fraiche
- 3 eggs
- 2 yolks
- ¾ c lemon juice
- ¾ c sugar
- 1 ½ t lemon zest
- 1 ¾ t gelatin powder
- ½ c butter
Combine crème fraiche, eggs, yolks, lemon
juice, zest and sugar in a non-reactive sauce pot. Whisk to combine.
Heat, whisking steadily, until the mixture thickens and begins to
boil. Do not allow to boil rapidly. Place the gelatin in water 1/8 c
cold water, then stir the gelatin into the curd. Pass the mix through
a fine-mesh sieve and cool slightly. Add the butter and stir – use an
immersion blender if necessary, until everything is smooth. Put plastic
directly on top and cool.
Whip the cream to soft peaks and set aside.
8 individual rings or a 6 cup soufflé dish by spraying lightly with
Pam. Combine ¼ c water and the sugar in a sauce pot and bring to a
boil over medium heat. Using a candy thermometer, cook the sugar to
242°, or soft ball. Meanwhile, whip the whites in an electric mixer
with the whip attachment until soft peaks form. Slowly stream in the
sugar syrup and continue to whip until cool.
Place the curd in a
large boil. Carefully fold in the cream, then the whites. Try not to
deflate. Spoon or pour into the rings or soufflé dish, then freeze to
set, at least four hours. Can be frozen overnight covered tightly.
Whipped cream, candied pistachios, candied lemon zest.