Thursday, May 19, 2011
In a heavy saucepan combine milk, cream, 1/2 cup sugar and lemon zest. Heat slowly, allowing the sugar to dissolve. Bring to a near boil (scald). Making sure not to allow the mixture to reach a boil. As soon as the smallest little bubbles appear immediately remove from the heat. Allow to cool 6-7 min.
In a separate bowl whip egg yolks with 1/4 cup sugar until smooth.
Return saucepan to burner. Over low heat slowly add egg yolk mixture stirring constantly. Gently and slowly raise heat to medium, stirring the whole time until mixture begins to thicken. Don't rush this step, or you will cook your egg yolks too fast and they will curdle. Cook on level 1 for 2-3min, then move to level 2 for 2-3 min, and so on and so on, until you reach level 6 or medium heat, stirring constantly. This part is all about the feel and look of the mixture. When it is done it will look like liquid silk. It will be shiny and smooth, not terribly thick just slightly thickened. Remove from heat. Allow mixture to cool, stirring from time to time to avoid a skin. It will thicken further as is cools. When the mixture is just warm add the coulis and mix well. You may strain through cheese cloth or an unused j-cloth at this point to remove the bits of lemon zest if you choose, although it is not necessary. When mixture has cooled substantially, place in sealed container in the fridge until it is completely cold.