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Nothing is more appropriate for Easter than a big Easter meal. Or more. And why not use Easter to serve a literally inciting dessert? This recipe I tore out of a magazine a long time ago because my husband loves grapefruit. First, the weekend's big Easter meal on Saturday was it made. Grapefruit Cream the eggs with long pepper. It is not all that difficult to make, but you need a siphon (spumaflaske), a thermometer, and preferably also an egg cutter so you get a nice, smooth edge on the egg as you serve it in. Grapefruit cream is really good and fresh, and perfect after a heavy meal. I did not buy long pepper, and I served it therefore instead with a dash of common pepper. It will probably be a different kind of flavor than if you use long pepper, for the cream will actually cook with long pepper in pan. Long Pepper is not so common in European cuisine. There are two types of long pepper, piper longum and piper retrofractum, where the former eierkarton comes from India and the other from Indonesia. I bought it in Stockholm a few years ago and I guess you can buy pepper in a spice stores or by ordering online. Extra lucky I was since I had eggs from ducks to my sister, so I could serve dessert in a creme colored duck eggs instead of white eggs with Timestamp from battery hens. Luxury!
Create gel first. Add gelatin sheets soaked in cold water (about 10 minutes). Boil grapefruit juice in a saucepan. Remove from heat and having the dissolved gelatin up in the pan, stir until dissolved. Pour into a square shape so that you can cut out squares or squares for serving beside grapefruit cream.
Grapefruit Cream: Boil milk and cream with long pepper (or with some common ground pepper). Let sit for at least five minutes. Cut off the top of the eggs with an egg cutter. Two of the eggs, use of grapefruit cream, the two others you can use an omelet. Boil the milk flowing again. Pour the warm cream milk over the eggs while constantly whipping. Pour grapefruit Eve and sugar in the bowl and whisk it together. Heat the mixture to 90 C while continuously stirring. Let the mixture cool completely. Mix the cream smooth in a food mixer. Fill the mixture into siphon siphon and charge up with air canisters. Place the siphon in the refrigerator. To serve: shake siphon, fill egg shells with foam and sprinkle with powdered long pepper. Cut cubes of jelly, sprinkle with a little salt and serve.
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In all simplicity something beautiful. Something clean. Sant. And real. Simple things are almost always more solid and durable than complex. Simple pleasures too. I'm a simple soul. Without greater sense of complex sjelløshet. I do not think I'm alone to seek simplification. Here are some of my simple pleasures. Last post Full Match June 29, 2014 Great room and kitchen on June 23, 2014 Girls, wine and song June 19, 2014 Sherbet sunset June 15, 2014 In saison June 6, 2014
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