3 lemon zest
2 vanilla beans
140 gm Sugar
1 quart Heavy cream
Combine yolks, lemon zest, vanilla beans and sugar, using a wire whisk, until lemon color.
Gradually add the heavy cream, mix well and keep refrigerated
for at least 6 hours before using.
in crème brulee dishes and bake in water bath, covered , at 300 F for about 30 minutes.
500 gm sugar
300 gm AP Flour
500 gm egg whites (raw)
240 gm butter melted
Vanilla or other flavors
Citrus zest (any)
Combine all ingredients, melted butter in last.
Refrigerate for 2 hours.
Spread over silpat (non stick baking sheet)
using a round stencil.
Bake at 300F until golden brown and quickly form in a chocolate mold to spouse all figures of it.
Allow to set and repeat with other discs.