Behind the Recipes
Canestrelli with Lemon Crema and Raspberries by Pastry Chef Jane Tseng
INGREDIENTS:
10 oz. butter
3 oz. powdered sugar
1 1/2 oz. granulated sugar
10 oz. flour
6 1/2 oz. corn starch
5 boiled egg yolks, passed through a fine mesh strainer
1/2 vanilla bean, split and scraped
2 tsp. fennel seed
3/4 tsp. salt
Lemon Crema:
10 whole eggs
20 oz. Meyer lemon Juice
The zest of 4 Meyer lemons or a tbsp. lemon peel puree
14 oz. butter
4 sheets of gelatin
14 oz. cream
PREPARATION:
1. Cream the butter, powdered sugar, vanilla bean, salt, egg yolks and fennel seed together until fluffy.
2. Sift together the flour and cornstarch, and add all at once, mixing until the dough is homogeneous.
3. Roll to 1 cm thickness between sheets of parchment paper and chill until firm.
4. Cut the Canestrelli dough with a decorative cutter, and space 1 inch apart on a lined baking sheet. Bake at 325 degrees until a pale golden brown, about 10 minutes.
5. Let cool completely before dusting with powdered sugar and store in airtight container.
Lemon Crema:
1. Set the bowl over a large pot of simmering water and cook, whisking occasionally, until the mixture reaches 185 degrees Fahrenheit.
2. Using a handheld mixer, blend in 14 oz. softened butter and 4 sheets of gelatin (you can alternately do it by hand with a whisk). Strain, then ice down immediately.
3. Once almost cold, fold in 14 oz. cream, whipped to medium peak.
4. Plate with Canestrelli cookies and fresh raspberries.
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