This dish is a play on the lemon eclairs with ginger syrup presented as dessert after a dinner in May. Ladyfingers emulate the same taste of crisp ginger and bright citrus on soft, satisfying pastry, but are much less finicky to prepare.
MISE EN PLACE
• Heat oven to 350° F.
• Sift or whisk flour.
• Zest and juice lemons.
• Peel and mince ginger.
• Place a small saucepan over medium-high heat. Add butter, sugar and milk.
• When mixture boils, stir in a little flour at a time. Dough will be very thick and pull together. Mix until batter is smooth.
• Remove from heat.
• Add 1 egg at a time, beating well after each addition.
• Fold in lemon zest.
• Transfer dough to piping bag. Cut 1/2 inch off the tip of the bag.
• Holding the bag at a 45-degree angle to the pan, pipe dough into ladyfingers about 5 inches long.
Bake in oven until lightly golden, about 20 minutes.
While ladyfingers bake:
• In a bowl, whisk together lemon juice and cornstarch.
• Place a small saucepan over medium-low heat. Add honey, ginger and lemon-cornstarch mixture. Cook, stirring, until honey melts and mixture thickens slightly, 2-3 minutes.
• Remove from heat, and let cool 4-5 minutes.
• Add mascarpone.
• Return to medium-low heat. Cook, stirring, until cream is smooth and simmering.
• Transfer cream to a bowl. Chill in refrigerator.
• Spread ginger-lemon cream on a serving platter.
• Top with ladyfingers, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...