At Easter we have a few extra days off from work, to spend with your family and friends. A day off will also give room to make a little more fun dessert for family dinner.
Chocolate eggs filled with lemon gromage with a «yolk» of lemon curd.
about 15 pieces:
First you need to make some chocolate cups:
In the recipe for «Scandinavian feather fluff, I illustrate how!
Lemon curd is absolutely gorgeous. This portion, a little big, so roughly half portion or you can freeze the rest to use in cakes and fillings later.
- 2 eggs
- 3 egg yolks
- 3.5 oz (100 gr) sugar (I)
- 1 tablespoon water
- juice of 1 large or 2 small lemons
- Zest from 1 lemon
- 1+1/3 cup (3 dl) heavy whipping cream
- 1 tablespoon sugar (II)
- 4 tsp gelantin powder or 4 gelantin plates
Zest one lemon, try to avoid zesting the white liar under, it tastes bitter.
Juice the lemons. I remove the stones, but I like to leave in some of the Lemon flesh. Put juice an zest in a small saucepan and sett aside.
Soak gelantinen by adding 8 tablespoons of water to the powder. Set aside for 5 minutes.
If Using gelantin plates, soak them in cold water for 5 minutes.
In a mixing bowl add eggs, yolks and sugar (I) and whip until fluffy. It will takes 10 minutes.
Add 1 tablespoon water and whip for 5 more minutes.
In a clean bowl whip heavy cream and sugar (II) to cream.
Whip the cream until soft and fluffy.
In a small saucepan heat the lemon juice. Add gelantinen. If Using gelantin plates, remove exess water, by squeezing .
Fold egg cream and whipped cream gently together with a rubber spatula.
Pour in the lemon mixture. Gently fold to fully combined.
Put the bowl in the fridge, and every 10 minutes fold the fromage gently until it begine to set.
When the fromage starts to set, fill the chocolate cups and incert lemon curd in the center.
Cooles for 3 hours in the fride.
sweets 2 share