Executive Chef Javier Feijoo
Costa del Sol, www.costadelsolrestaurant.net, Hartford, CT
- 6 egg yokes
- 3 gelatin leaves or 2 tsp unflavored gelatin
- 1¼ cup unsalted butter
- Simple syrup ﾖ approximately 2 cups
- Juice of 2 lemons
- Zest of 1 lemon
- One tart crust
- Mint leaves for garnish
Gently mix together the egg yokes, lemon juice, zest and simple syrup. Dissolve the gelatin as instructed on the package. Add the clarified butter and gelatin to the egg mixture and combine thoroughly. Heat a Bain Marie (double boiler) over medium heat and pour the mixture in the top. Stir gently until a little thickened. Pour into the prepared tart shell and refrigerate for at least a couple of hours, preferably overnight.
Simple Syrup: Simmer 1 1/3 cup sugar and ﾾ cup water until sugar dissolves. Cool to room temperature.
Clarified Butter: Melt the butter gently in a saucepan until you see the fat separating into a thick layer. Remove from the heat and spoon off the top layer of foam. Carefully pour off the pure butterfat into a clean container. Discard the milky residue from the bottom of the pan.
(This recipe makes enough for two 9-inch crusts or feel free to use your personal favorite pastry recipe)