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cream (i used leftovers from this post but you can refer to this link for a different recipe) ml dark rum for the lemon cream: grams sugar finely grated zest of lemon large egg + large egg yolk ⁄ cup freshly squeezed lemon juice grams unsalted butter, cubed and softened at room temperature (see comment in...
the egg becomes less dense and the larger end of the egg will rise to increasingly shallower depths when the egg is placed in a bowl of water. a very old egg will actually float in the water and should not be eaten. (*) candling is a method used in embryology to study the growth and development of an...
double boiler or in microwave. allow to slightly cool beat yolks and tbsp steviocal- naturally sweet until smooth stir in vanilla and lemon juice then blend in chocolate mixture. blend egg white in large mixer bowl until peaks are formed. gradually add ⁄ tea spoon stevia, beat unitil stiff peaks form...