Tell you how to prepare a lemon kyrd - it's such a light sweet custard , prepared on the basis of egg yolks from freshly squeezed lemon juice with the addition of butter and sugar. Of course, Kurd can be cooked from juices of other fruits.
Fruit cream-Kurds can be served as an independent dessert, and also used in the preparation of various confectionery products, for example, for a layer of cake in cakes, for filling profiteroles and eclairs. You can also use fruit-creams-Kurds in the preparation of some cocktails (both alcoholic and non-alcoholic). It should be noted that the Kurdish creams closed in a glass container are kept well and long enough in the refrigerator, which can sometimes be very useful and will help you in a situation where the guests, as they say, are on the threshold, and you must quickly prepare any dessert goodies.
Lemon Kurd on yolks - recipe
For a lemonish Kurd you will need:
Ingredients:
- lemon - 2 pcs. (non-hummocky);
- yolks of chicken eggs - 2-3 pcs .;
- sugar - 60-80 g;
- butter, natural - about 50 g;
- vanilla - 1 pinch;
- rum light or golden - 30 ml.
Preparation
Lemons doused with boiling water and dried towel, this simple trick we will disinfect the peel and remove from it the waxy mixture that is usually applied to the fruit for their long-term preservation.
We will need a special knife for cleaning vegetables and fruits, with its help we plan the peel with lemons. Zedra will give the cream a special thin spicy taste, the main thing is to remove a thin layer of skin, without touching the white porous part, from which the cream can get excessive bitterness of taste. Zedra can be cut into smaller pieces and it is necessary to fill it with rum for an hour or two, or even more (we close the container, sometimes shake it during the infusion process).
When the rum has stuck to the zest, filter it through a strainer into the working container and add a pinch of vanilla.
Extruding from the lemons juice with a juicer or a modern meat grinder, usually for this in the complete set of modern devices has a special nozzle. Or we will use a more primitive manual special device for obtaining juice from citrus fruits. We also strain the juice and displace it with the prepared rum. Add egg yolks and sugar to the mixture (can be in the form of powder). Slightly vzobem cream whisk or fork, mixer should not be used.
Now you need to arrange a water bath, that is, put a container of cream in another container of water, it is desirable that a smaller capacity does not touch the bottom with a larger one.
We warm the water bath, continuously mixing the cream with a whisk to the desired degree of thickening (consistency of a liqueur or medium-thick syrup). With this method of preparing the cream, vitamin C, contained in the juice of citrus, will remain almost completely. Lastly, we add butter to the cream, melt and mix thoroughly lemon kurds. Before use, the cream should be cooled at least slightly, in this form it can be used for confectionery purposes.
It is possible to serve lemon kyrd separately for coffee, rooibos, carcade, mate and other similar drinks.
Lemon-orange or lemon-lime Kurd
Ingredients:
- lemon - 1 piece;
- orange - 1 pc. (and / or lime - 2 pieces);
- yolks of chicken eggs - 2-3 pcs .;
- sugar - not more than 100 g;
- butter, natural - about 50 g;
- vanilla - 1 pinch;
- rum light or golden - 30 ml.
Preparation
Fresh citrus juices are combined with the rest of the ingredients in one working container, with continuous intensive stirring, whisk warm the cream on a water bath. The process is described in more detail in the previous recipe (see above).
Of course, it is possible to prepare Kurdish creams using juices of other citrus fruits.