Let cool at room temperature for 20 minutes, then chill completely (about 5 hours) in the fridge before serving. Bake it for about 25 minutes, or until the edges just start to bubble. Fill the shell with the curd and smooth out the top.Let the curd mixture cool to room temperature and lower the oven to 350°. Slowly whisk in the melted coconut oil and food coloring to combine. Take it off the heat, add in the bloomed gelatin and whisk until fully combined. You know the curd is done when it's very thick and there are a few bubbles popping up. It will start thin, but slowly start to thicken. Set on the stove at medium heat, whisking constantly. In a medium-sized saucepan, combine the lemon and pomegranate juice, then add in the sugar, salt, whole eggs and egg yolks. Let sit for about 10 minutes, then squeeze out the excess water and set aside.
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