I used this sauce for dipping the brownie lollipops (the recipe follows). The recipe is from the famous Dorie Greenspan’s “Baking”. Although the flavor was nice and clean, I wish the sauce would be a bit thicker for this particular-dipping purpose. May be an addition of an extra ounce of chocolate could bring the consistency to what I wanted. Next time I try it I’ll post my notes.
This a wonderful accompaniment to many desserts. It’s delicious poured over the cakes, tarts or fruits. Or freeze it in an ice-cream maker to get a great tasting vanilla-honey ice-cream.
I absolutely adore the lemon curd. It’s delicious with crêpes, scones or a toast. Add a bit of whipped cream to the curd; and you’ve got an instant lemon mousse. You can go further and layer this mousse with broken shortbread cookies in a pretty glass. Top with fresh berries and, voila, simple and elegant dessert assembled in no time at all.
All you need to make a delicious fresh cheese is a large pot, instant-read thermometer (or a candy thermometer) and the buttermilk. The best cheese is usually made from full-fat buttermilk but it can be substituted for low-fat variety. Don’t use no-fat buttermilk though.
The tvorog is used in numerous ways in Russian cuisine. That’s why I often double or triple the quantity of the buttermilk. This fresh cheese also makes a suitable substitute for Italian ricotta.
This recipe makes about 4 cups of the sauce. But if you think this is unnecessary large amount, please reconsider. This is very versatile sauce. You can eat it with your pancakes, waffles, pour over yogurt or vanilla ice cream. The sauce is wonderful served with a lemon cheesecake or pound cake. And it will keep up to a week in the refrigerator.
