Cream cheese roll
93gr granulated sugar
4 egg whites
4 egg yolks
25g butter
167g cream cheese
67ml fresh milk
40g cake flour
13g corn flour
4 egg whites
4 egg yolks
25g butter
167g cream cheese
67ml fresh milk
40g cake flour
13g corn flour
1/2 vanilla pod
Lemon curd
Lemon curd
100gr lemon juice
163gr granulated sugar
1 Tbs lime zest
100gr eggs
150gr butter, room temperature
Italian meringue
163gr granulated sugar
1 Tbs lime zest
100gr eggs
150gr butter, room temperature
Italian meringue
3 egg whites
128gr granulated sugar
64gr light corn syrup
45gr water
Chantilly
250gr heavy cream
zest from 1 lemon
For the lemon curd combine 50gr of the sugar with the juice and zest in a saucepan and bring to boil. In a metal bowl whisk the eggs with the rest of the sugar to homogenize and temper the mixture with one-quarter of the hot juice. Return to the heat and boil 1min whisking vigorously. Then let the curd come to room temperature and gradually add the butter, beating well after each addition until fully incorporated. Proceed with the cream cheese sponge and warm milk with butter, cream cheese and vanilla at low heat until just homogeneous. Given that the mixture is not too hot, combine it with the yolks and flours, mix well and pour it through a sheave to remove any lumps.
Chantilly
250gr heavy cream
zest from 1 lemon
For the lemon curd combine 50gr of the sugar with the juice and zest in a saucepan and bring to boil. In a metal bowl whisk the eggs with the rest of the sugar to homogenize and temper the mixture with one-quarter of the hot juice. Return to the heat and boil 1min whisking vigorously. Then let the curd come to room temperature and gradually add the butter, beating well after each addition until fully incorporated. Proceed with the cream cheese sponge and warm milk with butter, cream cheese and vanilla at low heat until just homogeneous. Given that the mixture is not too hot, combine it with the yolks and flours, mix well and pour it through a sheave to remove any lumps.
Start whisking the egg whites and gradually add the sugar after they become quite foamy. Whisk until stiff peaks and carefully fold the meringue in the yolk mixture in portions. Spread the batter on a paper lined 30x40cm pan and bake at 170C at start and later at 160C for about 30min or until light brown. Adjust the temperature while baking depending on the browning on top. When ready, let cool and separate from the bottom paper. For the meringue, heat the sugar with corn syrup and water and when they reach 100C start whisking the egg whites. When the temperature rises up to 115C, pour the syrup like a string between the whisk attachment and the bowl and into the egg whites while whisking at high speed.
Keep whisking at this speed for about a minute and then to medium until the meringue is cool. For the chantilly simply whip the heavy cream with the zest to stiff peaks and fold it in about half of the meringue. When the sponge has cooled, spread a thin layer of lemon curd on top followed by a layer of the previous mixture and roll lengthwise and tightly. Keep in fridge and well enfolded in parchment paper until set. Finally spread some of the remaining meringue on the surface and smooth it with a flexible plastic band dragged from the one side to the other. Optionally decorate with piped meringue and burn with a torch.
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