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Featured Cookbook
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Easter Eggs
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Hot Cross Buns with Dried Sour Cherries and Pistachios
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Ivory "Eggshells" with Lemon Cream
Book Description
Look no further for entertaining Easter ideas! From tasty recipes for a gourmet dinner to silly and simple crafts with the kids, you'll find the variety in Easter Treats most pleasing. Each recipe includes a lovely color photo of the finished project, as well as an ingredients list and, where appropriate, illustrated steps or traceable stencils.
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Easter Treats: Recipes and Crafts for the Whole Family (Creative Crafts)
Authors: Jill O'Connor,Jonelle Weaver
Date: January 2000
ISBN: 0811823849
Publisher: Chronicle Books
Hardcover
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Both children and adults will be charmed by these duck egg-sized chocolate shells filled with tart, lemony mousse. Let the kids assist in blowing up the balloons and coating them in chocolate.
Makes: 6 servings
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For the lemon cream:
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9 eggs
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1 1/2 cups sugar
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1 cup fresh lemon juice
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2 tablespoons grated lemon zest
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1/2 cup (1 stick) unsalted butter, at room
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temperature, cut into table spoon-sized pieces
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2 cups heavy cream
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For the "eggshells":
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6 small, round balloons (size 5)
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2 bags (12 ounces each) white chocolate morsels
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nonstick cooking spray
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For the "egg yolk":
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Lemon curd or lemon pie filling
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To make the lemon cream, combine the eggs, sugar, lemon juice, and zest in a heatproof bowl placed over (not touching) simmering water. Whisk continuously until thickened, 8 to 10 minutes. Whisk in the butter, 1 tablespoon at a time. Transfer to a cool bowl and press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until very cold, at least 2 hours or up to 12 hours.
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To complete the lemon cream, pour the cream into a chilled bowl and beat with an electric mixer at medium speed until it starts to thicken, about 1 minute. Increase the speed to high and continue beating until firm peaks form, 3 to 4 minutes. Remove the plastic wrap from the lemon cream base and fold in one-third of the cream to loosen it up. Fold the remaining cream into the lemon base just until no white streaks remain. Cover and chill until ready to fill the chocolate shells.
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To make the "eggshells," line a baking sheet with parchment or waxed paper. Blow the balloons up until they are approximately 4 inches high and 6 to 7 inches in diameter. Knot the balloons and rinse under cool water. Dry thoroughly. Set aside.
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Place half of the chocolate morsels in a heatproof bowl over (not touching) barely simmering water. Heat, stirring occasionally, until melted and smooth.
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Spray 1 balloon lightly with nonstick cooking spray. Hold the balloon by the knot and dip and roll the balloon in the melted chocolate until it is evenly coated. Hold the balloon upright over the bowl and allow any excess chocolate to drip off. Position the balloon firmly, standing upright, on the lined baking sheet and refrigerate. Repeat with the remaining balloons, melting more chocolate morsels as needed and immediately placing each balloon in the refrigerator. Refrigerate until the coating is very hard, 1 to 2 hours.
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To remove the balloons, grasp a knot firmly and pierce the balloon with a pin. Hang on to the knot and carefully pull the deflating balloon away from the sides of the eggshell. Discard the balloon. Spoon the lemon cream into a large pastry bag fitted with a large, plain tip. Carefully pipe the lemon cream in the eggshells, filling to within 1 to 2 inches of the top. Place a round dollop of lemon curd or lemon pie filling on the lemon cream in each cup to simulate an egg yolk (see photo). Using your fingers, carefully break and pick at the top of the shell to give it a just-cracked look. Serve immediately or refrigerate for a few hours before serving.
More From This Book:
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Easter Eggs
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Hot Cross Buns with Dried Sour Cherries and Pistachios
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Ivory "Eggshells" with Lemon Cream
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