Lloyd had gone down a few days earlier than me, I aminal sat, then took the bus down on Monday. He'd had a wee bit of time to kill before my bus arrived, so he got his car cleaned and also bought me a surprise. I have been lusting after these for about a year...
Yes, a huge glass mixing bowl and a beater that will scrape down the sides of the bowl. He is the best husband.
I thought I'd use them for the first time today. I'm going to make a Lemon Roulade. Last time I made one of these I was in a rush and bought some lemon curd for the filling. What a mistake that was. I bought a very good, expensive brand, but it just tasted so fake and wrong. Today I won't make that mistake, so I started off by making lemon curd. Then I realised that I've never posted the recipe I use. So I'm going to rectify that now.
Fill a medium saucepan with 1 to 2 inches of water and bring it to a simmer over high heat; reduce the heat to low and keep the water at a bare simmer.
Place all of the ingredients except the butter in a large heatproof bowl and whisk to combine. Set the bowl over, but not touching, the simmering water and whisk constantly until the yolks thicken and the mixture forms ribbons when the whisk is lifted from the bowl, about 20 minutes. This happens a lot faster for some people so just let it cook for the time that works for you
Remove the bowl from the simmering water; whisk in the butter one piece at a time, waiting until each piece is completely melted and incorporated before adding another.
Set a fine-mesh strainer over a medium bowl. Strain the curd, pressing on the solids and scraping the extra curd clinging to the underside of the strainer into the bowl; discard the solids left in the strainer.
Then put into a sterilised jar and bung in the fridge.
The result is a very lemony, very smooth lemon curd.
1 teaspoon cornflour
1 " vanilla extract
1 " white wine vinegar
4 egg whites
150g caster sugar
75g ground almonds
40g flaked almonds
For the filling
300g of lemon curd ( that you've just made, of course!)
Preheat the oven to 150c fan, 170c non fan. Line a 24cmx34cm (or thereabouts) baking tray with baking paper.
Whisk egg whites until they form stiff peaks
Gradually add the sugar and whisk well between each addition
Then gently fold in the cornflour and add the white wine vinegar and vanilla extract. Fold in the ground almonds then gently spread the meringue onto the lined tray and sprinkle with flaked almonds.
Bake in the oven for 20 minutes. It should be pale golden and slightly springy to touch. Remove from oven and let cool.
Slightly more silky now that the sugar has been added
Adding the ground almonds
Folding them in, gently
Smoothed out meringue topped with almonds
Whip the cream.
Then remove the meringue from the baking tray. To do this place a clean tea towel on the work surface then tip the meringue out - almond side down, and peel away the baking paper.
Spread the lemon curd, then cream onto the meringue, then roll it towards you to form a roll.
The baked meringue
Home made lemon curd spread all over it.
Next - the cream!
All rolled up - this is simple if you remember to use a tea towel and roll it up towards you.