Lime And Lemon Friands Food

BLUEBERRY & LEMON FRIANDS

Steps:

• Preheat the oven to fan 180C/conventional 200C/gas 6. Generously butter six non-stick friand or muffin tins. Melt the butter and set aside to cool.
• Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.
• Whisk the egg whites in another bowl until they form a light, floppy foam. Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the butter to form a soft batter.
• Divide the batter among the tins, a large serving spoon is perfect for this job. Sprinkle a handful of blueberries over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.
• Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.

SUPER EASY ALMOND FRIAND

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Sift flour into a large bowl.
• Add sugar and ground almonds and stir well.
• In a separate bowl, whisk egg whites until foamy and light-but not firm peaks (you are not making meringues).
• Add egg whites to dry ingredients, add butter, and gently stir everything together until you have thick batter.
• Place 6 small, lightly greased loaf tins (they should hold about half a cup of liquid) onto a baking sheet. Using a dessert spoon, fill 3/4 of each tin with batter. Clean up any spillages or batter on the cake tin rim or sides.
• Cook in center of oven for 15 to 20 minutes, or until risen and golden brown; when center is pierced with a toothpick, it should come out clean.
• Leave cakes in tins for 5 minutes, then remove and leave to cool on a wire cooling rack.
• Once cooled, dust with icing sugar, if using.

LEMON-LIME MOUSSE

Steps:

• In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in citrus juices until blended; bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes longer. Stir in citrus zests., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream until soft peaks form. Fold into citrus mixture. Spoon into serving dishes. If desired, top with lime slices.

LEMON FRIANDS WITH LEMON CURD | BASIC FRIANDS RECIPE

Steps:

• Whisk together the juice, eggs and sugar in the pot until warm to touch.
• Once the egg mixture is warm, add the chopped butter little by little whisking continuously and heat whilst whisking gently but continuously until thickened. (Check my video recipe for the tip)
• Pass through a fine sieve.
• And refrigerate the lemon curd until ready to use.
• Melt butter and set aside to cool slightly.
• Mix icing sugar, salt, flour, zest and almonds together in a bowl.
• In another bowl, whisk egg whites to a soft meringue.
• Now that all three elements are ready, fold in butter and vanilla essence into the dry ingredient mix followed by the egg whites (check the video for the correct way of folding) and pipe evenly into greased moulds.
• Bake at 180°C between 18 to 25 mins.
• Once baked, let it sit in the tin for 3 mins and then turn over to release them. And when they are cooled completely finish off with some lemon curd on top.

LITTLE LIME FRIANDS

Steps:

• Preheat oven to 200 degrees celsius.
• Grease small cupcake pan.
• Place egg whites in a medium bowl and whisk lightly until combined.
• Add melted butter, ground almond meal, sifted icing sugar and flour.
• Add finely grated lime rind and lime juice.
• Whisk mixture until just combined.
• Divide mixture among prepared pans.
• Top with one almond per cake.
• Bake for 15 minutes. Remove from oven and allow to rest for 5 minutes.
• Turn cakes onto a wire rack to cool.
• When cool, dust with sifted icing sugar.
• Variations.
• Lemon rind and lemon juice.
• Alternatively,any citrus can be used. A glaze of melted marmalade can be brushed on cooked friands whilst cooling.
• Before baking, friands can be topped with rhubard, blueberries or raspberries.
• Don't be afraid to experiment!
• Friands are best eaten on the day they are made.

LIME AND LEMON FRIANDS

Steps:

• Preheat oven to 400°F. Brush twelve 1/3-cup muffin cups with 1 tablespoon melted butter. Place almonds and flour in processor and pulse until almonds are finely ground. Beat egg whites in large bowl until frothy. Sift 2 cups sugar over egg whites. Add ground almond mixture and remaining 13 tablespoons melted butter; fold just to blend. Divide batter among muffin cups. Sprinkle tops with lemon peel and lime peel.
• Bake cakes until golden and centers spring back when touched, about 20 minutes. Cool 5 minutes. Run thin knife around molds and invert cakes onto rack. DO AHEAD Can be made 8 hours ahead. Cool; cover and store at room temperature.
• Sprinkle tops of cakes with powdered sugar. Serve warm or at room temperature.