Wednesday, March 5, 2014

Wild Card Wednesday: Modernist Cuisine At Home

Hello readers! Amelia with Inkling shared some content of this book Modernist Cuisine at Home with us and we wanted to pass on the content to you our readers because some of these recipes sound really good! We are able to view the first chapter of this book absolutely free!  Click here to view the first chapter. 

Here's one of the recipes that I haven't tried yet, but definitely want to make here soon!

Lemon Posset

1 3/8 cups heavy cream
1/4 cup sugar
2.1 grams citric acid

Combine is a pot and dissolve sugar. Heat to 88 degreess C/ 190 degrees F. Remove from heat and add citric acid and stir. Mixture will turn into a soft custard. Cool for 10 minutes. Divide evenly amongst 6 small dishes. Pour lemon curd (recipe below) on top of each one. Cover with plastic wrap, and keep in fridge for 12 hours.

3/4 cup lemon curd (optional)

1/2 cup egg yolks blended
1 1/2 cups sugar
2/12 TBS lemon juice
1 3/4 cup unsalted butter
zest from one lemon
1/8 tsp salt

Preheat water bath to 149 degrees F. Place egg yolk in zip lock bag, removing as much air as possible. Bake for 35 minutes. Place immediately into an ice bath. Combine sugar and lemon juice in a pot over medium heat, stirring for about 2 minutes until sugar is completely dissolved. Cool to room temp. Pour cooked egg yolks into a blender and add lemon/sugar syrup gradually while blending. Continue blending and drop small cubes of butter into mixture until all the butter is incorporated. Stir in the zest and salt.

I copied this recipe right out of the book:)