Maki recipes - 2 recipes
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You're watching: Zesty Lemon Pavlova
Zesty Lemon Pavlova
Named for the famous ballerina Anna Pavlova, this delicate lemon pavlova is simply divine.
INGREDIENTS
- Eggs
- Confectioner's sugar
- Fresh lemon juice
- Sugar
- Flour
- Butter
- Lemon zest
METHOD
- Separate egg yolks and whites
- In a bowl, whisk egg whites
- Add confectioner's sugar
- Distribute on baking pan and flatten center lightly with a spoon
- Bake for 30 minutes at 250 degrees
- While that's baking, squeeze fresh lemon juice into a bowl
- Add egg yolks, sugar, and flour then whisk together
- Add butter and whisk again
- Take the merigues out of the oven once they're ready
- Spoon the filling into the center of the meringues
- Grate lemon rind and sprinkle the zest over the top of the pavlovas
- Serve!
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Salmon Cucumber Maki (Kappa)
By Sophie ALLÈS du blog L'écrin révèle le diamant
Wash and cut the cucumber to look like spaghetti using a peeler and a cutting board, set aside
- 2 slices of salmon in natural
- 1/2 cucumber
- 1 tbsp of mustard
- 1 tbsp maple syrup
- Juice of 1 lemon
- 3 tbsp Olive oil
- utensils:
- Bamboo mat (Makisu)
- Plastic wrap
- scissors
crab and lemon maki
By Ingrid Allard , blog Chez Inoule
Rinse rice in cold water. Boil water (2 times the volume of rice) in a saucepan and add the rice
- 8 oz sushi rice
- 1/4 cup of vinegar for sushi
- 1 egg yolk
- 2/3 cup of sunflower oil
- 2 tsp mustard
- 1 can flaked crab
- 1 carrot
- 2 thin green asparagus
- 4 large leaves of lemon balm
- 2 sheets of nori
- 2 sheets of colored soy (eg roses)
- salt
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