Lemon Liqueur Chaffer
The history of the trifle dates back to the time when The English pirates, on whom Elizabeth I relied heavily, were most active. At that time, there were already so-called "sea biscuits", a kind of baked cake as heavy and hard as a lead block, which was the basic food for sailors to travel across the ocean for several months. It is said that in order to improve the diet of sailors, sailors soaked this biscuit in hot fruit liqueur to make it soft, and if possible, coated with custard sauce, fresh cheese or jam, and so on.
By the eighteenth century, thanks to the famous cookbook writer Miss Hannah Gras, cream muffins entered the lives of the citizens, miraculously transforming into delicious desserts and serving them in exquisite goblets, full of luxury. Around 1850, creamy muffins were warmly welcomed by West London celebrities. In particular, as we all know, this dessert is often served on the Table at Buckingham Palace and is Queen Victoria's favorite.
The lemon liqueur Chaver is praised by everyone as a great way to take advantage of Sicilian citrus sweet bread. If you have time to make all the ingredients, the finished product will be extraordinary, but even if you mix a few commercially available items, it will not disappoint you. The recipe includes lemon curd, or you can sugar-stain the lemon zest (recipes are appended below) or make your own meringue scones and crest. Don't be greedy when cooking lemon curds, or you'll have a pot of scrambled eggs with lemon. As with making Sicilian citrus sweet bread, please buy unwnew citrus whenever possible.
For things that I am not sure of, I will stretch the front to make myself as calm as possible. Following the translation, I decided to finish all the bread trials in December and to finish all the unfinished meals in January. Paul said, "If you have time to make all the materials, the finished product will be extraordinary", and with this sentence, I was determined to make XD myself, but the work in January was very busy, and the need to piece together Chaffer was delayed. I said to myself ~ Before returning to Taiwan for the New Year, I must finish it!!
I spent two days preparing homemade materials, assembling it 6 hours before going to the airport, putting it in the refrigerator after assembling according to the recipe requirements, and eating it for the whole family 1 hour before going to the airport.
Sir : What about the two (meringue scones) on the table?
Mrs. : Break it up, I can't eat it!!
Son : This cake has too much wine to eat and I will get drunk.
Mrs. : It's okay, you sleep on the plane, help eat!!
When I got on the plane and fastened my seat belt, I was completely liberated from the pressure I gave myself for half a year. When I sent out this post, like fastening my seat belt, the mood was completely liberated. Writing so far, my eyes and brain have been slightly tired, but life is rare to have a few times "the most", day and night to sort out photos, flip through books, write articles, but also a "most". This "most" made me more aware of bread and the food culture and historical origin that extends from bread. Thank you all for putting up with my three-week-long Paul attack, this book is great, I loved it!! With eager liking, I took the last mile of the road and finished!!
【Material】
Cut off hard Sicilian citrus sweet bread, limoncello, meringue scones, custard, high-fat whipped cream, powdered sugar, vanilla extract
Limoncello
【Lemon curd material】
Medium-sized egg, caster sugar, unsalted cream, shaved lemon peel, lemon juice
【Ingredients】
Fragrant sliced almonds, candied lemon zest
【Production Process】
"Lemon Curd" takes a small soup pot with a thick bottom and heats the cream, lemon peel and juice over low heat until the cream melts.
Pour the egg mixture into a small soup pot and stir as you pour, continuing to simmer over low heat until the sauce thickens.
Strain the lemon curd into a clean bowl, spread out a round piece of baking paper to avoid the formation of a hard crust on the surface, and let stand completely cool.
"Sugar Stained Lemon Peel" uses a peeling knife to cut the peel of the lemon out of thin slices and cut into thin strips. Blanch the peel of the lemon in boiling water for 5 minutes.
Drain and add the syrup and cook over low heat for 10 minutes until the peel is tender.
Remove the peels, mix well with the caster sugar and drain onto a baking sheet lined with baking paper and let stand until dry.
Dried candied lemon peel (compared to the photo in the book, as if overcooked XD)
"Look at the picture to learn dessert P.52 karstatic sauce" in a steel basin to beat the egg yolks and sugar
Add the corn flour
Bring the milk to a boil in a pot with vanilla and scraped vanilla seeds.
Pour a portion of the milk into a steel basin with corn flour and stir, then pour it all back into the pan and heat it over high heat to stir quickly.
When the batter is thickened, continue to stir, from the boiling point, each liter of milk needs to be boiled for 3 minutes, cook well off the heat and mix in the cream.
Pour into a baking dish to cool the sauce quickly, cover the milk sauce directly with plastic wrap and use after cooling.
Note: Pour a large bowl into the picture to cool down.
"Combination Chaffer" cuts the bread slices into 4 equal parts and spreads them on the inside of the dessert bowl.
Pour lemon liqueur over the bread and spread lemon curd.
Break the meringue scone into pieces and sprinkle on the lemon curd.
Scoop in Kastah again.
In another bowl, whisk away the high-fat whipped cream, powdered sugar and vanilla extract until the tip of the whipped cream droops slightly when lifting the blender. Scoop the whipped cream into a dessert bowl. Sprinkle with fragrant slices of almonds and candied lemon zest, refrigerate and remove before serving.
【Finished product】
The history of desserts, the history of trifle, dates back to the time when The English pirates, on whom Elizabeth I relied heavily, were most active.
By the eighteenth century, thanks to the famous cookbook writer Miss Hannah Gras, cream muffins entered the lives of the citizens, miraculously transforming into delicious desserts and serving them in exquisite goblets, full of luxury.
Paul says the lemon liqueur Chaver is praised by everyone for being an excellent way to take advantage of Sicilian citrus sweet bread. If you have time to make all the ingredients, the finished product will be extraordinary.
In the history of desserts, trifle was a sumptuous dessert, but it was really just a patchwork dessert.
Chaver is made with Sicilian citrus sweet bread + lemon liqueur + lemon curd + meringue scone + carstard + whipped cream + toasted almond slices + candied lemon zest.
Take a bite of Queen Victoria's love.