by Eddy Van Damme on May 6, 2013
Lemon, lime or passion fruit curd can easily be turned into delicious desserts which are much appreciated by our customers. Curds made over Bain Marie can be a lengthy process which oftentimes keeps us from making it. The good news is that this formula allows for quick results with unsurpassed smoothness.
Use it for sandwiching petit four, serve with scones, filling for tarts or as shown here as a plated dessert.
Assembly:
Prepare curd and pour in frame. Set in refrigerator for one hour and then place in freezer until solid.
Prepare meringue and streusel.
Cut frozen curd quickly into desired size. Place on plate. Allow for defrosting, about 5 minutes.
Decorate with baked meringue, streusel, berries etc.
Quick Lime Curd | Quick lemon curd
This recipe is from On Baking (Named in Europe the best professional book of the world) published with permission from Pearson Prentice Hall
Yield: 1 lb 4 oz (619 g)
|
|
|
|
|
4 oz |
Lime or lemon juice |
120 g |
|
6.5 oz |
Extra fine granulated sugar |
195 g |
|
0.14 oz |
zest |
4 g |
| |
4 oz |
Eggs |
120 g |
|
6 oz |
Unsalted butter*, very soft |
180 g |
|
|
|
|
|
|
|
|
- To use curd as shown in picture use a square frame with approximate size of 9 x 9 inch (23 x 23 cm). Wrap plastic food wrap tightly around frame to create a bottom. Set aside on a baking sheet.
- Curd will set properly when made as indicated. Adding one sheet of bloomed gelatin (after cooking process) or one extra egg white (along with whole eggs) may be helpful for plating purpose as this will provide a slightly firmer set.
- Bring citrus juice with half of sugar to a boil.
- Meanwhile in a bowl whisk eggs with remaining sugar until well combined but not mixed to a thick ribbon.
- Temper the egg mixture with a third of boiling above. Pour the tempered mixture into boiling juice and whisk vigorously until boiling and thickened, about a minute. (For large batches increase the boiling time)
- Remove from heat and cool on an ice bath to 120°F (50°C)
- Add the butter in increments, stirring well with a spatula or add the butter using an immersion blender.
- Pour immediately into frame or use in glasses, tart shells etc.
*use high quality butter (82% butterfat) for best results.
French Style Meringue
On Baking 3, page 410.
- Prepare meringue and pipe 1 inch (3 cm) long tubes with a small pastry tip.
- Using a spoon or small pastry spatula flatten the tube to create an organic shape.
- Sprinkle with unsweetened coconut if desired.
- Bake at 225°F (110°C) for about 45 minutes or until crisp. Keep from humidity.
by Eddy Van Damme on April 22, 2013
Ghent, place of my birth.
With thousands of you visiting chefeddy.com on a daily basis I thought it may be a good idea sharing something more than another recipe. After all, being in the food industry may spark an interest in visiting Belgium some day. Ghent Belgium is rated # 3 on National Geographic’s Travelers list of beautiful historic places. Ghent is nestled between Brussels and Bruges, about a good 40 minute drive either way. Many tourists only visit the named above, too bad for them, as the Historic center of Ghent boasts a complete different type of “feel” and architecture than that of Brussels. It is a must see indeed. The historic center is car free thus you walk along the people who live and work in Ghent and who will quickly make you feel as you already belong. This is NOT a city where you feel as a tourist who MUST visit or buy something to absorb the place. Ghent will slow you down and will make you take your time to enjoy a patio with good coffee, Belgian beer, lunch, dinner, dessert etc. Stay as long as you want on the patio, no one will rush you as the Gent HORECA (HOtel, REstaurant, CAfé) owners will respect and be truly grateful for your visit.
It is true that you can eat exceptionally well in Belgium, (the amount of Michelin rated star restaurants per capita is extraordinarily high). But most of us do not frequent these on a daily basis. When we are in the historic area of Ghent we frequent many restaurants and many are very good, but everyone has favorites and I am sharing mine. For coffee we like to stop at 3,14 (Pi) at the Groentemarkt. Delicious cappuccino and coffee served in a friendly manner in a cool interior make it a great spot indeed. Picture below 3,14
For lunch or dinner we favor restaurant The Graslei found on n°7 of the street of the same name. When weather is good, take a seat on the breathtaking patio overlooking water and buildings dating from the 13 th century. If the weather is slightly cold, you can still sit on the patio as luxury blankets are on each and every chair and outdoor heaters will be on. Inside, the décor is beautiful, immaculate and stylishly Belgian. Retaining parts of the old building mixed with the new. The food you say? Always delicious and very generous and will make you want to come again, even the same day. Ilse, the proprietor will greet you with tremendous enthusiasm and Jonas and the other attentive wait staff will serve you gracefully and respectfully. Plenty of excellent wine choices at the Graslei, although for lunch or in the afternoon on the patio I may reach for one of Belgium’s most delicious beers, a Trippel Karmeliet, a beer I also use on occasion to cook savory dishes.
Picture above: Courtesy Restaurant Graslei
