Do not allow the curd to boil or it will curdle. Cook, whisking almost constantly and scraping down the sides of the bowl or pan occasionally, until the mixture visibly thickens and registers 178 to 180 degrees on an instant-read thermometer. Pour the mixture into the top of a double boiler and set over (but not touching) simmering water. Put all the curd ingredients into a blender and puree until completely smooth. Make the Meyer lemon curd: Put a bowl into the refrigerator to chill. Store in an airtight container at room temperature until you are ready to assemble the parfaits. Gently break the crust into pieces small enough to fit in your serving glasses. Let cool on a wire rack to room temperature. Bake until golden brown, 20 to 30 minutes. Pierce the dough in several places with a fork. Transfer the rolled dough to a baking sheet. The shape doesn’t matter as long as it will fit on your pan. On a lightly floured work surface, roll the dough out 1/4 inch thick. Remove the dough from the refrigerator about 15 minutes before rolling to soften it slightly. Handling the dough as lightly as possible, shape it into a flattened disk, wrap in plastic wrap and refrigerate for at least 1 hour or up to 1 day. Pulse just until the dough begins to come together, adding another 1 tablespoon cream if the dough seems dry. Whisk together the egg yolk and 2 tablespoons of the cream, then drizzle them evenly over the dry mixture. Add the butter and pulse just until the mixture resembles coarse meal. Make the poppy seed crust: In a food processor, combine the flour, sugar, poppy seeds and salt and pulse to blend. 1⁄2 cup cold unsalted butter, in small piecesģ⁄4 cup Clif Family Meyer Lemon Marmalade or other marmaladeġ⁄2 cup plus 2 tablespoons unsalted butter, at room temperature, in small piecesĦ to 8 fresh mint sprigs, for garnish DIRECTIONS
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