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previously on farm stories
Lemon Cream
Serves 15
1 1/3 Cup heavy cream
Bring to a simmer
1 Cup lemon juice
Whisk together in a bowl. Temper hot cream into egg mixture. Strain mixture through chiniose. Fill desired mold (can use silpat) or ball jar 3/4 full.
2 cups golden cane
12 eachwhole eggs
Bake in a water bath at 300F until set. Look for a firm jiggle for texture.
Allow to cool at room temerature and refrigerate (If necessary freeze to unmold from silpat molds.) Served chilled
Garnish with graham cracker crumbs, toasted marshmallow and white chocolate.
Liz Miller, Pastry Chef
Liz Miller, Pastry Chef