15 June 2012

Lemon Divinity...even more divine!!!

lemon divinity...yum!

I have been stuck on this flavored divinity idea all week.  I had to make at least one more flavor to get it out of my system.  I decided to try my hand at lemon divinity, since just about everyone I know loves all things lemon.  The consensus is that lemon divinity is the best yet. 

The ingredients and techniques for the lemon flavor only vary a little from the strawberry flavor I posted earlier this week.  I decided to leave out the nuts this time, and the creamy texture is the best thing about these.  They are so light and airy.  They're a perfect summertime treat for the hottest weekend so far this year.

This divinity was super easy to make, and the same rules I gave in my post about the Strawberry Divinity also apply to the lemon flavor.  Make it on a relatively nice day (the cream of tartar will help it set even if the humidity is a little high) and don't stir the sugar-corn syrup mixture once the sugar is melted.  Be sure to stir the sugar-corn syrup mixture early though, or you will end up with burnt sugar on the bottom of your pan instead of a lovely sugar syrup.

Lemon Divinity
makes 60

Print me, Please!!!

3 c granulated sugar
3/4 c corn syrup
3/4 c water
2 egg whites, room temperature
1/2 tsp salt
1/4 t cream of tartar
1 3-oz package lemon-flavored gelatin
2 T finely minced lemon zest
Combine the sugar, corn syrup, and water in a large saucepan.  Cook over medium heat, stirring often until the sugar dissolves.  Clip a candy thermometer to the side of your pan and continue cooking over medium heat, without stirring, until the mixture reaches 255°F.

Meanwhile, beat the egg whites on medium speed until frothy.  Add the salt and cream of tartar; increase the speed to high and beat until stiff peaks form.  Once you have stiff peaks, add the gelatin and mix on high until combined.

Once the sugar syrup reaches 255°, set the mixer to low speed, and pour the sugar syrup in a slow stream into the egg white mixture; continue beating on medium speed (My Kitchenaid was set on 6) until the outside of the bowl is lukewarm to the touch and the mixture becomes too stiff for the mixer, about 10 minutes.  The mixture will also stand at medium peaks if you drop some on waxed paper.  Fold in the lemon zest until just combined.

Drop by teaspoonfuls onto waxed paper.  Let set for about 1 hour in a cool, dry place.  The divinity will keep in a airtight container for a few days.  

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