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Ingredientes
- 1/3 c. sugar
- 9 lrg egg yolks, room temperature
- 1/3 c. freshly squeezed lemon juice
- 1 Tbsp. grated lemon zest
- 3 Tbsp. unsalted butter, in small pcs and at room temperature
- 1Â 1/3 c. crumbled biscotti (store-bought plain ones, not chocolate or possibly chocolate-dipped)
- 1Â 1/3 c. skinless orange segments
- 4 Tbsp. orange juice
- 4 tsp superfine sugar
Direcciones
- To make lemon curd: In top of a double boiler, whisk sugar and egg yolks till sugar has dissolved and mix is pale yellow. Then whisk in lemon juice and zest. Set bowl over simmering water and whisk constantly till mix reaches 145 degrees; it will visibly thicken, but do not let it get too warm or possibly the Large eggs will curdle. Remove bowl from heat and add in butter a little at a time, whisking till each addition is incorporated and curd becomes thick. Transfer to a bowl, cold, then chill till well-chilled.
- To assemble: In each of four (10-oz) ramekins, put 1/3 c. crumbled biscotti. Toss orange segments with orange juice and divide among ramekins. Put a dollop of lemon curd on top of oranges and sprinkle each ramekin with 1 tsp. sugar. Just before serving, use a small blowtorch to caramelize top of each portion. Cold briefly to solidify sugar top, then serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 596g | |
| Calories 1221 | |
| Calories from Fat 672 | 55% |
| Total Fat 75.52g | 94% |
| Saturated Fat 36.55g | 146% |
| Trans Fat 0.0g | |
| Cholesterol 1980mg | 660% |
| Sodium 80mg | 3% |
| Potassium 730mg | 21% |
| Total Carbs 117.15g | 31% |
| Dietary Fiber 5.3g | 18% |
| Sugars 101.07g | 67% |
| Protein 27.11g | 43% |
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