Difference between revisions of "Desserts/lemon pudding"
(Created page with "Makes: 1 pudding Active Time: 20 minutes Total Time: 1 hour 20 minutes From: A piece of paper =Ingredients= 2 tbsp. butter 1 cup sugar 1/4 cup flour 3 eggs, separated 1 1...") |
|||
| (One intermediate revision by the same user not shown) | |||
| Line 23: | Line 23: | ||
== Step 1 == | == Step 1 == | ||
| − | + | Place cashews in medium bowl with 2/3 cup of the water, which should be justenough to cover them. Let soak while you prepare the rest of the soup, or for 2 hours if time allows. | |
| + | |||
| + | == Step 2 == | ||
| + | In a large saucepan, heat oil over medium heat. Add leek, garlic, and mushrooms and cook for 3 minutes,stirring frequently. Mix in peas, thyme,cumin, and salt; cook 1 minute more. Add remaining 4 cups water, bring to a boil, then reduce heat and simmer, covered,for 15 minutes. | ||
| + | |||
| + | == Step 3 == | ||
| + | Stir basil, 1 Tbsp. of the zest, lemon juice, and pepper into the large saucepan. Remove from heat. | ||
| + | |||
| + | == Step 4 == | ||
| + | Transfer cashews and water to a blender or food processor and blend until verysmooth. Transfer back to the soaking bowl. Puree the soup in a blender or foodprocessor, or use an immersion blender. Return soup to the pan and stir in cashewcream. Heat over low heat until steaming. Ladle soup into 6 bowls and garnish eachwith 1/2 tsp. of the remaining zest and a sprig of thyme, if using. | ||
Latest revision as of 16:28, 26 March 2011
Makes: 1 pudding
Active Time: 20 minutes
Total Time: 1 hour 20 minutes
From: A piece of paper
Ingredients
2 tbsp. butter
1 cup sugar
1/4 cup flour
3 eggs, separated
1 1/2 cups cream
1/4 cup lemon juice
Directions
Step 1
Place cashews in medium bowl with 2/3 cup of the water, which should be justenough to cover them. Let soak while you prepare the rest of the soup, or for 2 hours if time allows.
Step 2
In a large saucepan, heat oil over medium heat. Add leek, garlic, and mushrooms and cook for 3 minutes,stirring frequently. Mix in peas, thyme,cumin, and salt; cook 1 minute more. Add remaining 4 cups water, bring to a boil, then reduce heat and simmer, covered,for 15 minutes.
Step 3
Stir basil, 1 Tbsp. of the zest, lemon juice, and pepper into the large saucepan. Remove from heat.
Step 4
Transfer cashews and water to a blender or food processor and blend until verysmooth. Transfer back to the soaking bowl. Puree the soup in a blender or foodprocessor, or use an immersion blender. Return soup to the pan and stir in cashewcream. Heat over low heat until steaming. Ladle soup into 6 bowls and garnish eachwith 1/2 tsp. of the remaining zest and a sprig of thyme, if using.
