Lemon Kurd is a kind of custard on fruit juice. This is a kind of classic, they love to use it with toasts, in tarts, cakes, go well to Macaronam. The cream is pretty tight, and standing in the refrigerator is gaining a good structure. In addition, look at what a great bright color.
Cooking
- Sutitate the zest from one lemon on a small grater. It is not necessary to grind much, because in the future we will polish the cream.
- Sick lemon juice (115 gr.) By the way, remember the trick? To get more juice from citrus, put them in the microwave for 15 seconds.
- Separate yolks from proteins, we will need 4 yolks.
- Collect in the cup or immediately in the Sugar Sake (75 grams), butter (60 gr.), Lemon juice, zest and yolks.
- On the middle fire in the saucepiece, heating the mass constantly stirring the wedge.
- Gradually, it will become thick, big bubbles will appear (which will be right there). If you want to get a thicker cream - add 3 tbsp. Corn starch at the very beginning. Remove the mixture from the fire and strain through the middle sieve. It is important to get rid of the zest and lumps from eggs.
- Finished Kurd Pour into jars, cover with a film (so that it touches the surface of the cream) and let it cool, then remove into the refrigerator. During the night, he will acquire his proper texture.
As I said, it can be used with toasts, or lubricate cakes and tarts (there is still liquid Kurd in them). And the most convenient thing is to detonate the Kurd from the confectionery bag with a round nozzle.
Hi, my dear girls and boys!
For most of us, desperate houses and just owners, autumn is the time to return to the kitchen, oven, hot lunch and freshly baked baking. And no matter how we opposed this, it is simply impossible to resist such a temptation to be delicious, air, fragrant and, most importantly, a hot piece of fresh homemade cake. Because you do not need to forget that food is not only carbohydrates and proteins, it is also positive energy that charged homemade piesIf they are cooked with love. I gladly noticate how tapes in social networks gradually began to fill the appetizing homemade pastries And the happy persons of the owners of this baking.
But in Greece, while still summer! There are no yellow leaves (although there are never here), the people go to shorts and slates, they still go to the sea to swim and sunbathe, and you can still meet late tourists on the islands, in taverns and cafe even in the evenings . And only ripening on trees lemons and oranges remind that winter is already close.
I did not wait to wait when the neighbor was opposed to the woods on the tree and went bought them on the market. Because I have long been plans to show you how the real right and saturated lemon Kurd On fresh yolks and high-quality creamy oil.
Who is "Kurd" and what have lemons here?
A very respected editor of a famous culinary journal is actively fighting for the right of lemon Kurd to be called cream . She insists that the word "Kurd" in Russian may mean exclusively to the definition of an ethnic group living in Turkey. I can't disagree with her, but against the wills of the people will not be adjusted. But in the heads of the absolute majority of the Russian-speaking population of the planet, a sustainable phrase has already been formed and consolidated, cottka with of English language- "Lemon Kurd". So, it is this phrase that I will use in this context. Forgive me, dear Marianna.
In fact, the lemons are the same custard, and if it is an accurate - the English cream in which egg yolks are brewed, only instead of milk is used juice and lemon zest.
Very often in recipes in lemon cream for men, starch add. In my opinion, this is pretty spoils not only the taste, but also to the texture of the Kurd. With the right and only true preparation, the Kurd is completely dense and homogeneous.
And what do I like the lemon cream most, so this is the fact that he is preparing in 2 bills!
Where can I apply lemon cream?
Fans of acidic flavors can use lemon cream as a spread in any combination: with bread, bun, pancakes, muffins, cheesets, etc.
There is a girlfriend here, so give her a jar of Kurd, a spoon is more and it will be happy, and nothing else is needed. Those who relate to lemon more carefully, can fill them with tarts, cakes, rolls, cakes or cupcakes. I tend to prepare with him and.
For me, for me, the most optimal use of lemon kurd is just a classic lemon paй with a meringue. It is with neutral sand dough And the sweet air meringue sour lemon kurd is combined as it is impossible.
Having foreshadow your question, I will say: yes, instead of lemons, oranges, tangerines, limes can be used, and even various berries (preferably sour). At the same time, the cooking technology and the ratio will remain the same. Just such a cream will no longer have a characteristic lemonic acid. I advise you to try the Kurd from bloody oranges. Color It turns out - Fire!
So, let's go to step-by-step cooking!
From this number of ingredients, we will have 250 ml of a jar of finished produced.
We need:
- fresh lemon juice - 115 ml (2-3 pcs.)
- torn lemon zest - 2 tsp. (2 pcs.)
- sugar - 75 grams.
- egg yolks - 4 pcs.
- creamy oil - 60 gr.
Step-by-step cooking:
For the tarts of Tartov Kurd it is better to use it warm. And for cakes, the lemon cream must be cooled.
On this bright yellow note, I say goodbye, but not long.
Good luck to you, love and patience.
Orange Kurd - option custardprepared on the basis of orange juice, instead of milk. Simple in composition, but incredible delicious dessert. Spicy, sour-sweet, incredibly fragrant and gentle taste, orange Kurd - delicious delicacy Already in itself, but also an excellent addition to any pastry (especially chocolate), a beautiful filling for cakes and tarts and a very spectacular sauce for desserts. Try!
Prepare the ingredients on the list.
Thoroughly wash oranges and lemon in hot water.
Sutitate the zest 1 orange. Squeeze juice from two oranges and halves of lemon. You must have about 110-130 ml of citrus juice.
Egg yolks separated from proteins. Proteins we will not need.
Add approximately half of the sugar to the yolks and take a mixture for a few minutes before dissolving sugar and obtaining light, air mass.
Connect citrus juice, remaining sugar and prepared orange zest. If you desire, give out several cardamon boxes with a knife and also add juice and sugar to a mixture.
On a small fire, bring the juice to a boil. As soon as the juice boils - turn off the fire.
Portions, 1 tablespoon, gradually add hot orange juice to egg yolks.
Install the container with the prepared mixture over boiling water, so that the water does not touch the bottom of the container.
Constantly stirring the wedge, prepare the Kurd a few minutes until it thickens. Gradually, a foam will disappear from the surface of the mixture, the mass thickens and will become a smooth, like a custard. To make sure that the Kurd is ready, to cheat the spoon in the thickened mixture. Kurd must envelop its dense layer, and if you spend your finger on a spoon - the clear track will remain. If there is a culinary thermometer - prepare the Kurd is necessary until it warms up to a temperature of 80-85 degrees.
Hot Curds straighten through the sieve to remove the citrus zest and spices.
Add creamy oil and mix well.
In the hot form of orange Kurd is already pretty thick, but as it is cooling it thickens even more.
Blank the container with the dessert of the food film, so that the film touches the surface of the Kurd.
Completely cool the dessert and place in the refrigerator for 10-12 hours, and even better - for a day. True, orange Kurd will become even more dense, fragrant and tasty.
Orange Kurd is ready! Bon Appetit!
Hello everyone. Today we will deal with such a concept as Kurd. I myself relatively recently heard this Zamar's word, and terribly interested. In fact, everything turned out to be much easier than I thought. As in terms of composition, and in terms of preparation. So what is this Kurd, and with what they eat?
Kurd is a custard on fruit juice, it can be any, but the most famous, perhaps lemon. With him, we will begin our acquaintance.
The lemon cream is insanely easy to prepare, but what is it delicious! Its use zone is simply extensive. Perhaps another such a versatile product and not found. Kurd is good as a layer in cakes, like a filling for caps, tarts and tartlets, macarons, cakes. Yes, even just a job with pancakes or toasts, it is very tasty!
But, most of all my husband and I love the combination of this custard with Pavlova's cake. Sweet meringue in a combination with a citric lemon coland and my beloved is an explosion of taste!
How to make lemon Kurd at home, a recipe for photographs.
Ingredients:
- 4 yolk
- 100 grams Sahara
- 70 ml. Lemon juice
- 70 gr. butter
- zestra 1 Lemon.
- 2 tablespoons starch (optional)
Cooking:
First, we need to remove the zest from 1 lemon and squeeze lemon juice. Cedra can not be very small, then our cream will simply miss the sieve. Try at the same time not to hurt a white crust at Lemon, and then there will be bitterness in the cream.
In order to get more juice from Lemon, there are a couple of tricks, firstly the lemon can be warm in the microwave literally ten to fifteen seconds, and secondly cut it not across, but along.
In the scene, we combine our yolks with sugar, lemon juice and zest. We put on the middle fire and cook all the time stirring until thickening. It takes literally 5 minutes.
Then, add our creamy oil at room temperature, mix and remove from the stove. If you want to get rid of the zest, then strain through the sieve.
If you need straight tight consistency, that is, two options, or at the very beginning add a couple of starch spoons by stirring it in lemon juiceOr at the very end of adding gelatin, I think there will be enough gram 3 (I somehow added 5 and I got jelly). Gelatin must be prepared according to the instructions.
We transfix the finished cream in the jar and remove the cooling in the fridge, at least a couple of hours, and better for the night.
Everything, our lemon kurd is ready.
True, because there is nothing terrible and difficult in cooking? According to this same principle, you can cook the Kurd from any citrus - lime, orange, mandarin.
By the way, the Kurd can be prepared from berries - cherry, crimson, ink, blackberry ... All you like! Experiment.
Bon Appetit.
