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desserts [2017/03/21 21:57] Leslie Cambias [Hard Sauce] |
desserts [2017/04/13 21:17] (current) Leslie Cambias [Pastry Cream] |
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| - | Grate the zest from 2 lemons and reserve. Juice the 4 lemons, add the yolks and condensed milk, stir well. Pour carefully into the prepared pie plate. | + | Grate the zest from 2 lemons and reserve. Juice the 4 lemons, strain and add the yolks and condensed milk, stir well. Pour carefully into the prepared pie plate. |
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| - | ====Pastry Cream==== | + | |
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| - | + | ====Pastry Cream==== | |
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| - | 3 egg whites, 1 cup confectioners' sugar, pinch of salt, flavorings: these are optional - vanilla, almond (or a combination), just a drop or two, cocoa, chopped pecans, etc. They may also be tinted with a little food coloring | + | 3 egg whites, 1 cup confectioners' sugar, pinch of salt, flavorings: these are optional - vanilla, almond (or a combination), cocoa, chopped pecans, etc. They may also be tinted with a little food coloring |
| - | Mix the salt and egg whites and whip at room temperature, using a whisk or electric beater, until soft peaks form. Add the sugar and continue beating until it makes firm peaks and the sugar is dissolved. The mix should be shiny and rather dense. | + | Mix the salt and egg whites and whip at room temperature, using a whisk or electric beater, until soft peaks form. Add the sugar and any flavorings. Continue beating until it makes firm peaks and the sugar is dissolved. The mix should be shiny and rather dense. |