Sunday, May 17, 2009

Lemon Curd & Mascarpone Cream Shots

DSC01447Wanna know how far behind I am on posting?  I made these lemon curd and mascarpone cream shots the day before Easter!  Yea, that far behind! Even after posting this one I'll still have another Easter day treat to share with you.  That one will have to wait as I'm just back into town from the Twins' baseball tourney and decided to wrap this one up.  We lost in the quarterfinals.  You win some you lose some. 

Thanks to everyone for Devon's get well wishes!  The tooth's roots weren't cracked or broken (YAY!) but we're still waiting to see if there is any nerve damage.  I take him on Thursday to see a specialist.  Back to the recipe!  I saw and lusted for this parfait after seeing it on the blog, One Ordinary Day.  She made hers as parfaits but I piped mine into shot glasses.  I didn't get a photo of one totally put together as I put the finishing touches on them at my brother's house but I did take a few photos to show ya.

We loved this!  It was nice and lemony but not over the top.  The cream DSC01436 filling is delish and just lightly sweet.  The original recipe called for vanilla wafers but Michelle used a lemon white chocolate shortbread cookie and I suggest using it over the wafers.  I didn't think I liked lemon and white chocolate together but I do! Now this isn't  the quickest recipe and you know how I am about quick and easy but it was well worth it! I felt a huge sense of satisfaction after making all the components (on their own each is easy) and putting it together. 

Recipe: Lemon Mascarpone Parfait

(adapted from relish)

Cream Filling:

8 oz. mascarpone cheese

6 oz. cream cheese, softened

1/4 c. granulated sugar

1/4 c. sour cream

2 Tbsp. grated lemon zest, to taste

1 tsp. vanilla extract

1 c. heavy cream, whipped

Lemon Curd:

3 eggs

1/3 c. freshly squeezed lemon juice (I used Meyer lemons)

3/4 c. granulated sugar

4 Tbsp. unsalted butter, cut into small pieces and room temperature

1 Tbsp. grated lemon zest (I used Meyer lemons)

Crumbs:

24 lemon white chocolate shortbread cookies (available at Target)(Their the target brand)

(Optional garnish:  (1) 1 oz square of Bakers chocolate, lemon zest, and cookie pieces)

To prepare the curd, whisk eggs, lemon juice, sugar, butter and lemon zest in a stainless steel bowl over a pot of simmering water.  Cook, whisking constantly, for 10 minutes or until thick.  Remove from heat and strain if necessary to remove any lumps.  (I mixed in some lemon zest I had leftover) Lay plastic wrap on the surface of the curd and bring to room temperature.

Whip heavy cream.  (I find it’s quick and easy to do this when I place my mixing bowl in a larger bowl full of ice. (I set my bowl of heavy cream and  the hand mixer whisk in the freezer while I'm setting everything else up) )To prepare the cream filling, beat mascarpone, cream cheese, sugar, sour cream, lemon zest, and vanilla in a large mixing bowl until smooth.  ( I did this while Gently fold in whipped cream.

To prepare the crumbs, place cookies in a food processor and pulse until fine.  (I lightly crushed mine by hand.)

Layer the cookie crumbs, cream filling, and lemon curd in parfait glasses or in a trifle dish.  Top with sweetened whipped cream, if desired. (I didn't add the additional whipped cream later and my layers went like this cookie pieces, lemon curd, and mascarpone cream.  I garnished them with cookie pieces, lemon zest, and white chocolate curls.  As I mentioned earlier except for the cookie layer I piped in the curd and cream layers.  It made things much neater. To make the tiny white chocolate curls I microwaved the square for 1o seconds to soften and used my vegetable peeler to "peel" the chocolate.)

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