| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Chef, On, A, Shoestring |
1 |
servings |
INGREDIENTS
| 4 |
|
Lemons; zest and juice |
| 8 |
|
Egg yolks |
| 4 |
|
Whole eggs |
| 8 |
oz |
Caster sugar |
| 6 |
oz |
Unsalted butter; softened |
| 8 |
oz |
Plums; (plus an extra 3oz |
|
|
; caster sugar) |
INSTRUCTIONS
Place 6 yolks and 4 whole eggs in a bowl. Add zest and juice of 4 lemons
and whisk together. Whisk in 8oz of sugar.
Place in a saucepan on stove and bring to the boil. Add half of the butter
and continue whisking until the mixture starts to thicken. Add remaining
butter and continue whisking on heat for 3 minutes.
Remove and allow to cool, whisking from time to time.
Poached plums: Cut plums in quarters and place in saucepan with very little
water and 3oz caster sugar. Simmer gently until soft for 3-4 minutes. Drain
off water and let stand.
In a glass dish place plums and cover with warm lemon curd. Cool and place
in refrigerator to set. To serve, decorate with a sprig of mint.
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