Monday, 4 March 2013

Lemon Fluff

Not very local, I'm afraid, but I can never resist lemon flavoured desserts, or desserts that are soft and fluffy. So yeah, this one is killer. Raise the local quotient by serving it with fresh berries, if they happen to be in season. Which admittedly they are not, at the moment. But they will be, and when they are, I'll be ready...

4 to 6 servings
45 minutes prep time, plus 2 to 3 hours to set

Lemon Fluff

Soak the Gelatine:
1/4 cup cold water
1 teaspoon plain gelatine

Put the water in a small bowl and sprinkle the gelatine over it evenly. Set aside to soak while you continue with the recipe.

Make the Lemon Curd:

1/3 cup sugar
the zest of 2 large lemons
the juice of 2 large lemons
3 large egg yolks

Put the sugar in the top of a double boiler, while you heat water to boiling in the bottom part. Whisk in the lemon zest and juice, and when well blended, whisk in the egg yolks. Put the pan on top of the double boiler over simmering water, and whisk frequently until thickened - as it thickens towards the end you will need to whisk constantly.

As soon as it thickens, remove the pan from the heat. Add the gelatine and water mixture, and stir well to be sure the gelatine is completely dissolved. Set aside to cool somewhat.

Make the Swiss Meringue and Finish: 
3 large egg whites
1/2 cup sugar
a pinch of salt

When you separate the eggs, put the whites into a mid-sized metal bowl that can go over the double boiler. Now put it on the double boiler in place of the lemon curd, and add the sugar and salt. Beat with an electric mixer until the egg whites are very stiff and glossy, about 5 minutes.

Remove the bowl to a heat-proof surface. Whisk in the lemon curd, scraping it from its pan with a spatula. Spoon the fluff into individual serving bowls (dessert nappies) and chill until set.

Last year at this time I made Baked Chicken Croquettes.

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