Я заинтересовался - насколько большая разница между одними и другими лаймами и можно ли аш 12 лаймов, заменить гораздо меньшим количеством лимонов?
*====Переслал: Denis Mosko (2:5064/54.1315)=== * Из конференции : home_cooking (home_cooking) * От : Dave Drum, 1:3634/12 (30 ноя 19 19:25) * К : All * Тема : St. Lucius 08 *====================================================================
1 tb Fine grated lime zest; shiny - outer part only 1 1/4 c Granulated sugar 3 lg Eggs; well beaten 3/4 c Fresh squeezed lime juice * 6 tb Unsalted butter pn Salt
* from 6 Mexican limes or 12 Key limes
Place a large bowl half-full of ice water near the stove. Next to that, set a wire-mesh strainer nested inside a medium metal bowl.
In a medium saucepan, rub the lime zest into the sugar with your fingers until moist and fragrant. Whisk in the beaten eggs and lime juice. Add the butter and salt, and set the pot over medium-low heat. Cook, stirring constantly with a wooden spoon, until the butter melts and the mixture thickens, 5 to 10 minutes. Do not boil. Wait for when the mixture thickens to the consistency of a loose pudding. It should coat the back of a spoon, leaving a distinctive track when you run your finger through it. At this point, remove the pot from the heat.
Set the bowl with the strainer inside the ice bath, and quickly pour the curd through the strainer into the bowl, using a rubber scraper to force the curd through the sieve. (The ice bath halts the cooking and the strainer is insurance to remove any overcooked egg proteins that may arise. Be sure to scrape as much of the curd as possible off the underside of the strainer.)
Let the curd cool for a half hour before pouring it into small jars. The curd will thicken further and the flavor will intensify as it chills. Keep refrigerated for up to 2 weeks.
RECIPE FROM: *****://******.*****.com
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