This recipe is great as a ganache between layers or on top of a cake. It's also wonderful as a mousse in pies or to eat plain. Make 3 1/2 cups.
2 cups heavy cream
16 ounces chocolate, finely chopped (I like to use a semi-sweet or dark chocolate)
1) Put cream in a microwave safe glass bowl and heat on high for 2-3 minutes, just until it starts to boil.
2) Put chocolate in a medium sized glass bowl and pour hot cream over.
3) Let sit for a minute or two, then stir until completely smooth.
4) Chill the ganache to a thick spreading consistency. This takes several hours or overnight.
If making into a mousse, stir chilled ganache thoroughly, then beat for one minute. Scrape sides, then beat for 30 second intervals, always scraping sides after beating, until ganache thickens enough to be a mousse.
Store in airtight container in fridge and enjoy.
Monday, July 29, 2013
Marcia's Lemon Curd
This is a great recipe for lemon pie, and can be spread on breads as well. Make about 2 1/4 cups
1 cup granulated sugar (caster sugar is preferred - to make just blend granulated sugar until fine but not
enough to create powdered sugar)
3 large eggs
1 cup fresh lemon juice
zest of 3 large lemons
1 stick butter, melted
Combine sugar, butter and eggs in a medium sized, microwave safe bowl. Whisk really well until smooth. Stir in lemon zest and juice. Put mixture into the microwave and cook, on high, for 2 minutes. Stir and cook for 1 minute, on high. Repeat, cooking 1 minute at a time, until the curd is thick enough to coat the back of a metal spoon. You can also use a candy thermometer to check the temperature. Lemon curd will reach the perfect consistency at 196 degrees farenheit.
When you've reached the perfect consistency, cover the mixture with cling wrap placed directly on the surface of the curd. Refrigerate until set, a few hours.
This stores in an airtight container for up to three weeks, after which it is still fine but the flavor starts to dull.
You can also make several batches and store in canning jars. To do this, pour hot curd into jars, top with lids, screw on the cap and turn jars upside down. Leave for five minutes so the air at the top can go through the hot curd. When you invert them, they will seal. This will keep for several months at a cool room temp.
For lemon pie, use a pre-baked crust, add the cooled curd, and top with whipped cream.
1 cup granulated sugar (caster sugar is preferred - to make just blend granulated sugar until fine but not
enough to create powdered sugar)
3 large eggs
1 cup fresh lemon juice
zest of 3 large lemons
1 stick butter, melted
Combine sugar, butter and eggs in a medium sized, microwave safe bowl. Whisk really well until smooth. Stir in lemon zest and juice. Put mixture into the microwave and cook, on high, for 2 minutes. Stir and cook for 1 minute, on high. Repeat, cooking 1 minute at a time, until the curd is thick enough to coat the back of a metal spoon. You can also use a candy thermometer to check the temperature. Lemon curd will reach the perfect consistency at 196 degrees farenheit.
When you've reached the perfect consistency, cover the mixture with cling wrap placed directly on the surface of the curd. Refrigerate until set, a few hours.
This stores in an airtight container for up to three weeks, after which it is still fine but the flavor starts to dull.
You can also make several batches and store in canning jars. To do this, pour hot curd into jars, top with lids, screw on the cap and turn jars upside down. Leave for five minutes so the air at the top can go through the hot curd. When you invert them, they will seal. This will keep for several months at a cool room temp.
For lemon pie, use a pre-baked crust, add the cooled curd, and top with whipped cream.
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