Lemon Basil Cream 200 gr eggs 150 gr sugar 150 gr fresh lemon juice 3 gr lemon zest 150 gr unsalted butter, soft 4 gr Basil leaves 3.5 gr silver gelatin sheet
Soak gelatin in ice water until softened; squeeze out excess water and set aside. Cook eggs, sugar, and lemon juice and lemon zest over a bain Marie until 85C. Add the hydrated gelatin. Cool the mixture to 40C and emulsify with the butter and basil leaves. Pour the lemon cream over the olive oil cake . Let set in the fridge.
The recipes are nice but the in-video links should come in an outro section after the recipes. As is, they cover text that I want to read on the last recipe. I tried to google how to get rid of them and apparently I have to go into youtube settings for that. I actually like video links since they help me find more content but it shouldn't be at the expense of the new content. Going in and out of the youtube settings for this would be annoying.
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Lemon Basil Cream
200 gr eggs
150 gr sugar
150 gr fresh lemon juice
3 gr lemon zest
150 gr unsalted butter, soft
4 gr Basil leaves
3.5 gr silver gelatin sheet
Soak gelatin in ice water until softened; squeeze out excess water and set aside. Cook eggs, sugar, and lemon juice and lemon zest over a bain Marie until 85C. Add the hydrated gelatin. Cool the mixture to 40C and emulsify with the butter and basil leaves. Pour the lemon cream over the olive oil cake . Let set in the fridge.
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Chef les recettes en français c'est possible ??domage
The recipes are nice but the in-video links should come in an outro section after the recipes. As is, they cover text that I want to read on the last recipe. I tried to google how to get rid of them and apparently I have to go into youtube settings for that. I actually like video links since they help me find more content but it shouldn't be at the expense of the new content. Going in and out of the youtube settings for this would be annoying.