The rains are playing hide and seek.
And with it is the electricity.
And not to forget the internet connectivity.
My batteries are not yet recharged, and I seem to have nothing to talk about.
Sometimes that happens to me too!
I went window shopping yesterday, and belatedly visited the new multi story outlet that Jharkraft has opened in Ranchi. Almost a revelation, I found some hand bags made of leather which I would love to buy. I am no snob, nor am I designer bag crazy-(I won’t mind being gifted a coach, though) but hand bags of the genre of hidesign I ♥ totally!!!!
So that is my next target…hey, I’m not the type who will shop on an impulse; I love the prospect of the procrastination and the reason to window shop again!
And I need to visit at least a couple of outlets before I can make up my mind!
That same feeling translates to when I am cooking, it is a bloody difficult decision when I bake or cook.
A lemon and lavender cake or not a lemon and lavender cake???That is the question!
Macbeth must have had it easier…at least his question was smaller...only.."To be or not to be?"
At least this post is simpler, I just have to blog about an amazing part of the Lemon Chiffon Cake...the Lemon Curd. Super easy, and yummy.
I used half to frost the cake and had stashed the remainder in my freezer for future use...we consumed it in spoonfulls as an awesomly tangy gellato. Yup, gellato..there is no cream(ok there is some butter, but NO cream!)
You can use it for lemon tarts or maybe lemon meringue cupcakes..h had there not been a formal call for the schools to be closed in Ranchi today, Lemon Meringue Cupcakes would be on the anvil today.(The political situation in Ranchi is like so...any time there is a small problem, they call for a bandh and schools and markets close!)
The Cake that was!
Without further ado, separate some eggs and get cracking!
for the
Lemon Curd ...
you need
4 eggs(I whole and 3 egg yolks)
60-80 mils fresh lemon juice
60 gms or more cold butter
1/2 cup caster sugar
zest from 2 lemons
Start with the eggs and the yolks,the 3 egg whites you can use the next morning when you need to diet to cut down the excess...a power omlette that will keep you going the whole day!
Into this the lemon juice, I used 60 mils...cant take too much tart, and the sugar.
Set up a double boiler, the water from the pan below should not be touching the pan with the eggs ,or you may just have to eat lemon flavoured scrambled eggs.Begin to whisk ...and turn on some music for company,because this takes some time.About 15 minutes.
Keep whisking ,keep whisking...and when you need to give your blender or arms a rest, take the lemon curd off the pan.
Keep whisking till the curd forms a ribbon on the surface for a few seconds.When you lift the beater blades, whatever falls off , should be visible on the surface of the curd.
Now, take the curd off the heat and beat till it cools a little. Cut the butter into small cubes and add in.I used 60 gms, you can use upto 100 gms, after all ,you are the one who will have to work it off, so decide.
Blend it in, the curd is warm enough to melt the butter and it becomes beautiful and glossy.
Add in the zest now.
Let it cool for at least an hour before you blend it with the whipped cream.
Place a sheet of film touching the curd and then pop it into the fridge, else you'll end up with a thick crust.
For the
Lemon Curd Whipped Cream...
you need
1/2 the lemon curd you made above
400 gms whipped rich non dairy cream
a couple of teaspoons of vodka or water/milk to dilute
Thats the cream and lemon curd.
Just gently blend them together, vodka helps move the cream and curd here. The cream-non dairy , is already sweetened.However, if you are using dairy cream, sweeten the cream when you whip it.
Cake at the ready,slice and soak!
Most of the frosting I covered the cake with, the rest I tinted mauve...and piped with some bits of lemon.(tinted with food colours, blue and red)
The proof of the pudding....
Is always in the eating!
Eaten and loved.
So what are you baking today???
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