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Receta Hazelnut Meringues With Lemon Cream And Blood Orange Syrup
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Ingredientes
- 3/4 c. fresh lemon juice
- 1 tsp unflavored gelatin
- 6 Tbsp. unsalted butter - (3/4 stick)
- 2 Tbsp. grated lemon peel plus
- 2 tsp grated lemon peel
- 3 lrg Large eggs
- 3 lrg egg yolks
- 3/4 c. sugar
- 1 c. chilled whipping cream
- 7 lrg egg whites
- 1 1/4 c. sugar
- 1 1/2 c. hazelnuts toasted, husked, and coarsely minced Powdered sugar Blood Orange Syrup (see recipe)
Direcciones
- For Lemon Cream: Place 1 Tbsp. lemon juice in small bowl; sprinkle gelatin over. Let stand till gelatin softens, about 10 min. Stir butter, lemon peel and remaining lemon juice in small saucepan over low heat till butter melts.
- Whisk Large eggs, yolks and sugar in medium metal bowl to blend. Gradually whisk in butter mix. Set bowl over saucepan of simmering water (don't let bottom of bowl touch water). Whisk constantly till mix is thick and thermometer registers 140 degrees for 3 min, about 8 min total. Remove from over water. Add in gelatin mix to warm lemon curd; whisk till gelatin dissolves. Refrigeratetill curd cools to room temperature, stirring often, about 30 min.
- Beat cream in large bowl till medium peaks form. Fold whipped cream into curd. Cover; refrigeratelemon cream till cool, at least 4 hrs and up to 2 days.
- For Meringues: Preheat oven to 275 degrees Line 17- by 11- by 1-inch baking sheet with parchment paper, leaving 1-inch overhang at short ends. Using electric mixer, beat whites in large bowl to soft peaks. Gradually add in 1 1/4 c. sugar, beating till stiff and glossy. Mix in nuts. Spread meringue in prepared pan.
- Bake meringue till hard and dry to touch and pale golden brown, about 1 hour 25 min. Immediately cut around pan sides to loosen. Pull parchment with meringue onto work surface. Trim meringue to 14- by 10 1/2-inch rectangle. Run knife under meringue to loosen from parchment. Cut meringue lengthwise into three 3 1/2-inch-wide strips. Cut crosswise into twelve 3 1/2-inch squares. Cut each square on diagonal, forming total of 24 triangles. (Can be made 2 days ahead. Store in airtight container in single layers between sheets of waxed paper.)
- Place 12 meringue triangles on work surface. Top each with 1/4 c. lemon cream. Place second triangle on each, pressing slightly to adhere. Run edge of spatula around assembled meringues to smooth filling at edges. Sift powdered sugar over. Transfer each dessert to plate. Drizzle with Blood Orange Syrup.
- This recipe yields 12 servings.
- Comments: "To celebrate my recent promotion, my sister treated me to dinner at Radius here in Boston," says Jill Thompson, Boston, Massachusetts. The dessert we shared was unforgettable - a hazelnut meringue concoction made by pastry chef Paul Connors. As we polished it off, my sister and I agreed which we had found the city"s best new restaurant."
- Each component can be made ahead.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 12 servings | |
| Calories 301 | |
| Calories from Fat 138 | 46% |
| Total Fat 15.87g | 20% |
| Saturated Fat 7.03g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 56mg | 2% |
| Potassium 128mg | 4% |
| Total Carbs 36.69g | 10% |
| Dietary Fiber 0.8g | 3% |
| Sugars 34.34g | 23% |
| Protein 5.66g | 9% |
