Warm Lemon Chiboust With Lemon Thyme Infused Milk Chocolate Velouté Recipes

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WARM LEMON CHIBOUST WITH LEMON THYME INFUSED MILK CHOCOLATE VELOUTé

Provided by Eric Ziebold

Categories     Milk/Cream     Mixer     Chocolate     Citrus     Egg     Dessert     Bake     Lemon     Chill     Thyme     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 28



Warm Lemon Chiboust with Lemon Thyme Infused Milk Chocolate Velouté image

Steps:

  • Make Chiboust:
  • In 3-quart pot over moderate heat, bring milk and cream to boil. In medium bowl, whisk together egg yolks, cornstarch, and 1 tablespoon sugar. Gradually whisk hot milk and cream mixture into egg-yolk mixture, then return mixture to pot. Reduce heat to low and cook, whisking constantly, until mixture becomes thick and smooth, about 2 minutes. Strain custard, pressing on solids, through fine-mesh strainer into large bowl.
  • Place lemon juice in small bowl. Sprinkle gelatin over juice and let stand 1 minute to soften, then stir until dissolved, about 1 minute. Stir lemon juice mixture and lemon zest into custard, press plastic wrap onto surface of custard, and let cool at room temperature.
  • In small saucepan, stir together 3/4 cup water and remaining 11 tablespoons sugar. Clamp on candy thermometer and set over moderate heat. Simmer, uncovered and undisturbed, until thermometer registers 235°F, 10 to 12 minutes. While syrup is simmering, in large bowl using electric mixer, beat egg whites and salt just until soft peaks begin to form, about 3 to 4 minutes. With mixer running, slowly and carefully pour hot syrup into egg whites, then continue to whip until meringue thickens, becomes glossy, and holds soft peaks, about 6 to 8 minutes.
  • When custard has cooled, gently fold in meringue. Divide Chiboust evenly among 12 silicone muffin cups and freeze until firm, at least 4 hours and up to 24 hours.
  • Make dough:
  • In large bowl, whisk together flour, sugar, and salt. Using pastry blender or fingertips, blend in butter until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. In small bowl, whisk together yolks and 1 tablespoon ice water, then drizzle over flour mixture and stir with fork until just combined. With floured hands, gently knead mixture until dough forms. Turn dough out onto lightly floured surface and gently knead until smooth, 4 to 5 times. Form dough into ball, then flatten into 5-inch disk. Wrap tightly in plastic and chill until firm, 30 minutes to 1 hour.
  • On 13- by 18-inch piece of parchment, lightly dusted with flour, roll out dough to 1/4-inch-thick-round (about 12 to 13 inches in diameter). Transfer parchment and dough to sheet pan, then cover with plastic and chill in refrigerator 30 minutes.
  • Bake Chiboust:
  • Preheat oven to 350°F.
  • Remove dough from refrigerator. Using 3-inch round cookie cutter, cut out 12 rounds and place on large baking sheet. Remove Chibousts from freezer, unmold, and place one on each dough round. Sift confectioners' sugar over and bake until Chibousts are puffy and thin crust has formed on top, about 20 minutes.
  • While Chibousts are baking, make chocolate velouté:
  • In large saucepan over moderate heat, bring cream to boil. Remove pan from heat and add chocolate, whisking until chocolate is melted and mixture is smooth.
  • In one-quart pot over moderate heat, heat sugar and 1 1/2 tablespoons water, whisking constantly, until sugar dissolves, about 2 to 3 minutes. Pour syrup over chocolate and whisk until smooth, about 2 to 3 minutes. Whisk in lemon juice and thyme. Keep warm.
  • Assemble:
  • Remove Chibousts from oven. Using blowtorch, brown top of each by moving flame evenly back and forth over top until golden brown, about 1 to 2 minutes. Drizzle each Chiboust with 2 tablespoons chocolate velouté and serve warm.

For Chiboust
3/4 cup milk
3/4 cup heavy cream
4 large eggs, separated
3 tablespoons cornstarch
3/4 cup (12 tablespoons) sugar
1/4 cup fresh Meyer lemon juice* (from 1 medium lemon)
2 teaspoons powdered gelatin (from 1 -1/4-ounce envelope)
1 tablespoon finely grated Meyer lemon zest* (from 2 medium lemons)
1/8 teaspoon salt
For dough
1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
7 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
4 large egg yolks
1/2 teaspoon pure vanilla extract
To bake
1/2 cup confectioners' sugar
For chocolate velouté
1 cup heavy cream
1 1/2 cups (9 ounces) high-quality milk chocolate such as Valrhona, coarsely chopped
4 1/2 teaspoons sugar
2 teaspoons fresh Meyer lemon juice* (from 1/2 lemon)
1/2 teaspoon fresh lemon thyme** leaves, minced
*If Meyer lemons are unavailable, regular lemons can be substituted. **If lemon thyme is unavailable, regular thyme can be substituted
Special Equipment
12-cup silicone muffin pan; small blowtorch

WARM LEMON-CHOCOLATE SAUCE

Another one from the lemon book, would be great on ice cream or a chocolate tart. It keeps for about a week in the fridge, reheat gently.

Provided by C.C619

Categories     Frozen Desserts

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4



Warm Lemon-Chocolate Sauce image

Steps:

  • Melt chocolate with the cream, water and zest in a heat proof bowl set over simmering water, stir until smooth.
  • Pour the mixture through a fine strainer into a bowl and then serve.

Nutrition Facts : Calories 52, Fat 5.5, SaturatedFat 3.4, Cholesterol 20.4, Sodium 6, Carbohydrate 0.7, Fiber 0.2, Sugar 0.1, Protein 0.3

6 ounces bittersweet chocolate, finely chopped
1/4 cup heavy cream
3 tablespoons water
1 tablespoon finely grated lemon zest

WARM LEMON & THYME CHICKEN SALAD

A delicious, superhealthy and zesty light chicken salad recipe with sunshine flavours

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Snack, Supper

Time 20m

Number Of Ingredients 8



Warm lemon & thyme chicken salad image

Steps:

  • Put the chicken pieces into a bowl, add the lemon zest, thyme, plenty of black pepper and salt to taste, then mix well with your hands. Heat 1 tbsp oil in a pan then fry the chicken for 8-10 mins, until golden and cooked through. Meanwhile, spread the leaves and onion over a large platter or in a big salad bowl.
  • Add the garlic paste and olives to the pan, then fry for 1 min more. Spoon the chicken and olives onto the leaves. Take the pan off the heat then add the rest of the oil and lemon juice. Stir together well, scraping off any bits from the bottom of the pan. Check the seasoning, then pour over the chicken and salad. Serve with crusty bread.

Nutrition Facts : Calories 245 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.72 milligram of sodium

4 boneless skinless chicken breasts , cut into strips
zest and juice of 1 lemon
1 tsp dried or a few sprigs of fresh thyme
3 tbsp oil
150g bag of mixed salad leaves or 2 heads of Little Gem, pulled apart
1 small red onion , halved and thinly sliced
squeeze of garlic paste or 1 garlic clove , crushed
handful pitted black olives , halved

LEMON & THYME FLAVORED WATER

I've always thought water was boring .. drinking it more because I know I should .. rather than as something to enjoy. That all changed this week when a friend introduced me to flavored water. Now a beautifully colored container graces on our kitchen counter .. different flavor each day .. a refreshing & delicious invitation to drink more water

Provided by VeggiesByCandlelight

Categories     Beverages

Time 5m

Yield 1 gallon water, 1 serving(s)

Number Of Ingredients 4



Lemon & Thyme Flavored Water image

Steps:

  • (** Note . our glass containers are a little bigger than a gallon in size).
  • To the container add the lemon, thyme, and 1/4 gallon water.
  • Cover with a thick layer of ice and put in the refrigerator overnight to steep.
  • In the morning . fill the rest of the way with water & ice.
  • Enjoy!
  • ~ Adapted from Why I Should Drink More Water by Kimberly Wechsler.

Nutrition Facts : Calories 16.8, Fat 0.2, Sodium 114.9, Carbohydrate 5.4, Fiber 1.6, Sugar 1.4, Protein 0.6

1 lemon (cut in half or thick slices)
6 sprigs fresh thyme (** scrunched or muddled a little bit to release their flavor)
1 gallon water
ice

LEMON THYME BISCUITS

The wonderful tastes of lemon and thyme come together beautifully in a biscuit! Thanks to Moosewood Restaurant! This recipe used in Italy and England too!

Provided by Sharon123

Categories     Breads

Time 45m

Yield 6 biscuits

Number Of Ingredients 11



Lemon Thyme Biscuits image

Steps:

  • Preheat the oven to 425*F.
  • Lightly oil a baking sheet.
  • Place the butter pieces and lemon peel in a medium bowl or in food processor.
  • Sift the flour, sugar, baking powder, baking soda, and salt over the butter.
  • By hand or with the food processor, mix the butter into the flour until evenly distributed.
  • Add the thyme and mix well.
  • Add the buttermilk and stir or pulse briefly.
  • The dough will be soft and a little sticky.
  • On a lightly floured surface, pat the dough into a 9-inch circle that is about 1/2 inch thick.
  • Slice it into six pie-shaped wedges.
  • Place the wedges on the prepared baking sheet and brush the tops with a little buttermilk.
  • Bake for 20 minutes, until the biscuits are firm and nice and golden brown.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 243.9, Fat 8.4, SaturatedFat 5.1, Cholesterol 21.8, Sodium 512.5, Carbohydrate 36.3, Fiber 1.4, Sugar 4, Protein 5.6

1/4 cup cold butter, cut into small pieces
1 tablespoon lemon zest, freshly grated
2 cups white flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 -3 tablespoons chopped fresh thyme
3/4 cup buttermilk, plus
2 tablespoons buttermilk
buttermilk, for brushing

WARM WINTER LEMON CAKE

Adapted from the Kraft Food and Family Magazine. Incredible warm lemon pudding cake. Can be eaten warm or cold.

Provided by KelBel

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8



Warm Winter Lemon Cake image

Steps:

  • Preheat oven to 350.
  • Prepare cake mix as directed on package with one egg and 1/2 cup water. Pour batter into greased 8 inch pan.
  • Pour milk and water into bowl and add dry pudding mix and sugar. Beat with wire whisk 2 minutes or until well blended.
  • Pour over cake batter in dish (do not stir) and place on baking sheet to catch drippings.
  • Bake 30-35 minutes until toothpick comes out clean .
  • Cool and sprinkle with powdered sugar.

Nutrition Facts : Calories 234.9, Fat 4.5, SaturatedFat 0.8, Cholesterol 27.7, Sodium 403.7, Carbohydrate 45.8, Fiber 0.3, Sugar 21.1, Protein 3.4

1 (9 ounce) package jiffy yellow cake mix
1 egg
1/2 cup water
1 cup skim milk
3/4 cup water
1 (3 1/2 ounce) package instant lemon pudding
1/4 cup sugar
1 tablespoon powdered sugar

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