How does one authentically make a Mexican-American product that was reputedly popularized in America?
Prepare the Lemon-Olive Oil Cream:.Place 1 tablespoon lemon juice in a small bowl, and sprinkle with gelatin; let stand until gelatin softens, about 5 minutes..
Fill a large saucepan with water to a depth of a few inches.Stir together sugar, salt, and lemon zest in a metal bowl that will fit into the pan of simmering water.Work sugar and zest between your fingers until sugar is moist and aromatic.
Whisk in eggs, then remaining 11 tablespoons lemon juice.Set bowl over pan of simmering water (do not allow bowl to touch water).
Cook, whisking egg mixture constantly, until mixture thickens and a candy thermometer registers 180°F, about 12 minutes.
Whisk in softened gelatin-lemon mixture, and stir until dissolved.We’re in the middle of blood orange season, and an easy way to take advantage of this stunningly hued citrus is by incorporating it into a two-ingredient drink.
For this, you’ll only need one blood orange and a citrusy soda or sparkling water of your choice.Cater the liquid you choose to your taste.
Opt for Fresca if you want something on the sweeter side, flavored sparkling water if you prefer no sweetness at all, or an orange Poppi for an option in the middle.Combine ice, soda, and the juice of half a blood orange in a glass, and garnish with a thin, round slice of the fruit.
(Editor: High-End Bins)