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CULTURE
GASTRONOMY
LEMON AND POPPY
SEED SOUFFLE
Ingredients
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4 eggs
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1.5 teacups of granulated sugar
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2 tablespoons of flour
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1 coffee cup of cream
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A pinch of salt
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2 teacups of lemon juice
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1 teacup of milk
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50 grams of white chocolate
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1 package of baking powder
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1 tablespoon of poppy seeds
Preparation
Melt down the white chocolate by bain-marie style.
Take it off the oven and mix it from time to time until
it becomes tepid. Blend eggs, granulated sugar and
a pinch of salt with a mixer for five minutes until it
becomes foamy. Add cream, lemon juice and milk to the
mixture and blend for a fewminutes more. Add flour
and baking powder and mix from bottom to top with a
spatula to ventilate it. Add poppy seeds and tepid white
chocolate, which you have melted down using bain-
marie. Portion the mixture out in oiled soufflé cups.
Bake them in a preheated oven at 180 ˚C for 20-25
minutes and serve warm.
LEMON TART
Ingredients
For the Pastry:
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175 gr. flour
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80 gr. granulated sugar
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1 whole egg
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75 gr. butter
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A pinch of salt
For the Filling:
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2 whole eggs
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160 gr. granulated sugar
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60 gr. flour
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A pinch of salt
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100 ml. lemon juice
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50 ml. milk
Method
Preheat the oven to 325F.
To make the pastry, sift the flour in a bowl. Add cubed butter and
the rest of the ingredients. Knead until it becomes a smooth pastry.
Flatten it with your hands in a mid sized pie pan, make sure the sides
are covered with pastry, keep it at the refrigerator for 15 minutes.
To make the filling, mix the eggs, sugar, flour, and a pinch of salt in
a mixing bowl. Add the lemon juice and milk. Stab a few holes in the
bottom of the pastry with a fork, so that it does not rise, paying
attention not to touch the bottom of the pie pan. Bake the pastry in
the pre-heated oven for 10 minutes. Take the pastry out and spread
the filling. Bake it again until the cream filling is crispy. Remove from
the oven after it cools down put it in the fridge for a few hours. For the
topping, preheat oven to 400F. Thinly slice lemons and place these
on a baking sheet. Top with brown sugar. Bake lemon slices until
caramelized. You can top the tart with caramelized slices of lemon, or
lemon marmalade, or you can serve it with powdered sugar.
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October-November-December 2015