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Whoa mama! This is amazing...Pierre Herme's Lemon Cream

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Joined: Jan 11, 2007

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Posted to Thread #7598 at 2:47 pm on Aug 17, 2007

I served this alongside a blackberry pie and it was delish! This is definitely going into my permanent repetoire.


Lemon Cream
from "Desserts by Pierre Herme", written with Dorrie Greenspan


Although it contains the same ingredients as those used to make lemon curd, and is used much in the same way as curd, this creme's exquisite silky texture and true lemon flavor sets it apart. Its splendid texture is achieved by cooling the cream significantly before adding the butter, and then giving the cream a high-speed finish in the blender. While it is sublime in crepes, tarts, and desserts and stunning paired with chocolate mousse in the Riviera just a spoon spread on a piece of toast is a simple but special pleasure. - Dorrie's notes

The crucial moment in this recipe is when you add the butter to the lemon cream-- you must cool the cream to 140 F before adding the butter (Indeed, butter should never be added to any mixture that's over 140 F.) If the cream is too hot and the butter melts too much, you won't get the smooth texture this lemon cream should have. Finally, it's the beating in the blender helps to incorporate the butter thoroughly and make the cream airy. -- Pierre's notes

1 cup sugar
Zest of 3 lemons--removed with a zester and finely chopped
4 large eggs
3/4 cup fresh squeezed lemon juice (from 4 to 5 lemons)
2 sticks plus 5 tablespoons (10 1/2 ounces) unsalted butter, cut into tablespoon sized pieces, softened

1. Put a saucepan of water over heat and bring the water to the simmer. Place the sugar and lemon zest in a large metal bowl that can be fitted into the pan of simmering water. Off the heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy, and very aromatic. Whisk in the eggs and then the lemon juice.

2. Fit the bowl into the pan of simmering water (making certain that the water doesn't touch the bottom of the bowl). Cook, stirring with the whisk, until the cream thickens and reaches 180 F as measured on an instant-read thermometer. As you cook the cream, whisking all the while to keep the eggs from overbeating and scrambling, you'll see that at first the cream is light and foamy, then the bubbles get larger, and finally, as the cream starts to thicken, the whisk leaves tracks. Pay particular attention at this point--the tracks mean the cream is almost ready. Keep whisking, keep checking the temperature, and keep your patience--depending on how much water you've got simmering beneath the bowl, it could take as long as 10 minutes for the cream to reach 180 F.

3. Pull the cream from the heat as soon as it is cooked and strain it into the container of a blender or food processor, or into a clean bowl large enough in which to beat it with an immersion blender. Let the cream rest at room temperature, stirring occasionally until it cools to 140 F, about 10 minutes.

4. Working with the blender on high speed, or using a food processor, or immersion blender, beat the cream while adding the pieces of butter, about five at a time. Scrape down the sides of the container or bowl as needed. When all the butter has been incorporated, continue beating the cream for another 3-4 minutes--extra insurance for a light and perfectly smooth cream (Depending on your blender's power, you may need to adopt a beat for a minute, wait for a minute pattern to keep your machine from overbeating.)


You can't do anything about the length of your life, but you can do
something about its depth. - M


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