OK, so I was never good at U.S. vs. metric conversions. If the U.S. ever switches over, I'm a dead duck. ( food reference :-) )
Anyway - I'm going to a dinner party this weekend where the host is making a veal dish, and others of us are bring apps, wine and dessert. I've got the dessert. I've also just become the recipient of several humongous pomegranates from a friend in the San Diego area who has a garden that has overflowed with poms from her tree. I wanted to use some pom arils as an accent to a lemon-mascarpone tart (link below)and maybe make a syrup to drizzle for plating. Of course, the recipe I've found is in metric measurements.
I've been to a ton of conversion sites, but I'd like to make sure what I think I've figured out is correct (my calculations are in parentheses below).
Also - what are gelatin leaves? Can I use an envelope of Knox unflavored gelatin? And I'm assuming London Gold is whipping cream?
Oy. Maybe I should find an easier recipe. :-) Would love some help!
Dough 500g flour (2-1/4 cups)
250g butter (1/2 lb. = 1 cup)
200g sugar (3/4 cup)
400g mascarpone (1-3/4 cups)
3 egg yolks
120g sugar (1/2 cup)
180ml lemon juice (6.087 oz.= 3/4 cup)
200ml London gold (whipping cream? - 6.763 oz. = 1 cup)
6 gelatin leaves, grated zest of 2 lemons