1 cup heavy chilled cream
2 large egg yolks
1 1/2 tablespoon sugar
1/2 cup heavy cream
2 tablespoon lemon juice (to taste)
1 whole zest of lemon
Heat 1/2 cup of heavy cream in a heavy, 1-quart saucepan until hot. Combine egg yolks, sugar,
and a pinch of salt in a metal bowl and whisk well, then slowly add hot cream in a steady
stream while continuing to whisk. Transfer mixture into the same, clean heavy saucepan and
cook over over moderately low heat, constantly stirring until the thermometer reads 160*F. Pour
custard into a fine-mesh sieve and use a spatula to push it through into a bowl then stir in
lemon juice and lemon zest.
Beat the 1\2 cup of heavy cream in a bowl with an electric mixer until it holds stiff peaks. Fold
in whipped cream with custard and combine well.
Now fill your g9 chocolate cups and indulge ...
3 egg yolks
1 whole egg
1/4 cup granulated sugar
1 cup of heavy whipping cream
1 basket of raspberries
Powdered sugar for dusting (optional)
1 box of Apollo Kataifi shredded phyllo dough (only thaw what you will use in the refrigerator)
Preheat oven to 350oF.
Whisk egg and egg yolks with sugar, do not make frothy!
Add and blend heavy cream until smooth. Strain with a fine mesh sieve into a 8-inch baking dish.
Bake for 15-17 minutes until set, do not over bake. There is heat that will carry over after it
is taken out of the oven. Let it cool at room temperature or for a firmer texture chill in the
refrigerator for 1 hour.
Scoop custard into the chocolate cups place 2-3 raspberries on one side and baked nest
on the other. Dust with powdered sugar.
1. Bake enough for the amount of chocolate cups you will be serving. A little bit goes a long way with the shredded phyllo dough. Please follow instructions on the box.
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon of baking soda
1 teaspoon of ground cardamom 1/4 teaspoon of salt
2 large eggs (room temperature)
1 cup sour cream (room temperature)
Espresso powder for dusting (optional)
5 large egg yolks
1/2 cup granulated sugar
1 cup of orange liqueur or 1 cup of freshly squeezed orange juice