自製檸檬餡~Tenderness

自製檸檬餡~Tenderness

今趟作了原味Tenderness!

根據獨角仙的食譜 (轉載如下), 須要用Boiron牌子的檸檬茸, 但我找不到, 於是走去自製, 呵呵~~~ 意料以外的美味!

原來, 新鮮自製的檸檬茸竟是如此這般的清香… 又令我愛死了~~

材料: 檸檬一個(約150g, 相信多/小20g左右不是問題), 切開一半, 取汁後去果肉, 留下果皮, 並去除白色部皮, 然後切絲, 跟著汁和皮一同放入煲內用小火煮至杰身, 約須5-8分鐘, 取出, 秤一下, 如有50g就成, 放回煲內, 加入糖, 中和酸度, 糖的份量隨意, 吃起來要有明顯酸的感覺, 請不要擔心, 出來的成品不會酸的, 反而煮得太甜, 會蓋過檸檬的香氣啊! 當糖煮溶後, 就可取出放涼備用。

For the Tenderness Mixture

Almond Powder                                       95 g

Icing Sugar                                               55 g

Egg                                                          95 g

Melted Butter                                           50 g

Flour                                                       15 g

Boiron Semi-candied Lemon or

Lemon Zest                                              20 g (我用了自製的餡)

Method:

Beat together almond powder and the sugar

Add egg gradually and whip for 3 mins

At slow speed add sieved flour and melted butter but do not beat the batter too firmly to ensure that the tenderness remain soft

Add lemon and fill the mould to 2/3

Cover with a greaseproof paper or silpat and place on a grid

Bake at 180℃ until brown and baked through, about 20 mins.

Spray with orange syrup and spoon with blueberry filling.

For the Blueberry Filling:

(我用了糖漿混和自製的檸檬茸作餡, 糖和水比例1:1, 適量的加入檸檬茸內即可)

Raspberry Puree                                      50 g

Sugar                                                       30 g

Blueber Puree orblueberry                       50g

Bring to Boil together and simmer until thick

For the syrup:

Orange Juice                                    100 g

Syrup                                                100 g

Lemon Juice                                      20 g

Cointreau                                           as needed

Mix all together