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Recipe of the Month

Each month we post a new recipe for you to try. We appreciate your comments and experiences with them.

This month's recipe is: CREPES WITH LEMON CURD ICE CREAM

CREPES WITH LEMON CURD ICE CREAM

3 tbsp flour

3 eggs separated

1/8 tsp salt

3 tbsp sugar

1/8 tsp vanilla or

2 tbsp rum or Cognac

1/2 tsp cinnamon

2/3 cup milk mixed with

1/3 cup cold water

2 tbsp melted butter

Make batter in advance and allow to stand 15 minutes before using.

Mix flour, salt and sugar together. Moisten flour with a little milk, add the egg yolks and the whites beaten slightly. Add vanilla or liquor, cinnamon, the melted butter and the rest of the milk. Mix well and let stand.

Cook crepes in a hot crepe pan. Butter the pan with a little butter on a piece of paper towel. Pour in a small amount of the batter, just enough to cover the bottom of the pan. Swirl the pan around to spread the batter evenly. Cook the underside until the edges start to tur  golden. Turn and cook the other side. Stack crepes on an ovenware plate and keep warm.

Roll crepes into cone shape over an inverted small metal ramekin. Set into a 200oF oven for 10 minutes to dry out and get them to hold their shape. Remove from oven, set aside.

Filling:

9 egg yolks

1-1/2 cup sugar

Grated rind of 2 oranges

3/4 cup orange juice

3/4 cup sweet butter, softened

Brandy or Curacao to taste

Mix the egg yolks and sugar. Boil the orange juice and pour it over. Cook slowly, stirring, until the mixture is like custard. Cool to lukewarm, then mix in the softened butter. Add Curacoa to taste. Add the grated orange peel.

ICE CREAM WITH LEMON CURD

Makes 1 quart

6 egg yolks

6 tablespoons sugar

3 cups half and half

1 cup heavy cream

Prepare as for crème anglaise, cooking to a temperature of 170oF, until sauce shows signs of beginning to thicken. Do not boil. Remove from pan, whisk vigorously for 3 or 4 minutes until the temperature comes down to about 150oF.

When cool, mix the crème anglaise with 2/3 of lemon curd, recipe above, (reserve remaining 1/3 of lemon curd for sauce). Process in an ice cream machine according to the instructions recommended for the type of machine used.

Arrange dried crepe in  flat soup bowl. Carefully fill with a quenelle of ice cream, and nap with lemon curd sauce.

 

 
         
         
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