(Serves
4 when using 4, 10 ounce glasses filled ¾ of the way up)
Ingredients:
Fresh Lemon Curd (recipe below)
Vanilla
Bean Cream (recipe below)
16
butter shortbread cookies, crushed chunky
Lemon
zest curls, for garnish
4
Lemon-flavored Rolled Wafer Cookies, for garnish
To Assemble:
Begin by adding your prepared and chilled
Lemon Curd to a piping bag (or large zip lock bag with the bottom corner cut
off), and do the same with your prepared and chilled Vanilla Bean Cream; have
the two piping bags ready, along with the crushed cookies.
Place all 4 of your glasses in front of
you, and add 2 crushed shortbread cookies to the bottom of each; next, pipe
into the glass over the shortbread cookies a layer of the lemon curd, about 3
tablespoons worth, starting in the center and working towards the sides of the
glass; smooth the curd out gently with a small spoon to bring the curd to the
edges; next over top of the lemon curd, pipe in a layer of the vanilla bean
cream, about 3-4 tablespoons worth, again starting in the center and working
towards the sides of the glass; smooth the vanilla cream out gently with another
small spoon to once again bring the cream to the edges; next, repeat the layers
once more beginning again with the cookies, next the lemon curd, and finally
finishing with the vanilla bean cream, filling the glasses about ¾ of the way
up, leaving a bit of room at the top of the glass; finish with a sprinkle of
the lemon zest and with a lemon-flavored rolled wafer cookie for garnish; serve
immediately while cold, or place into the fridge to hold cold until ready to
serve.
Fresh Lemon Curd
Ingredients:
(yields about 1 ½ cup curd)
3/4 cup sugar
2
tablespoon lemon zest
3
whole eggs
3
egg yolks
2/3
cup fresh squeezed lemon juice (about 4-5 lemons)
Preparation:
In a medium glass or steel bowl, add the
sugar and the zest, and incorporate the two well with your fingers; next, add
the whole eggs and the yolks, and then the lemon juice, and gently combine with
a whisk, just until the sugar is dissolved (be careful not to whisk too hard as
you don’t want to incorporate air into the mixture).
Next, set the bowl with the lemon curd
mixture over a pot of gently simmering water (double-boiler method), making
sure that the bowl is not actually touching the simmering water; using a rubber
spatula, continuously and gently stir the lemon curd mixture (it will be quite
thin at this point) making sure to scrape down the sides and bottom of bowl for
even cooking and to avoid “scrambling” the eggs; cook for roughly 6-8 minutes
or until the curd mixture thickens and has a ‘pudding’ consistency; next,
remove the bowl from the pot of simmering water and wipe the condensation off
of the bowl with a towel.
Strain the curd into a clean bowl and cover
top with plastic wrap to prevent skin from forming; place into refrigerator to
completely chill until ready to assemble the parfaits. (*For quicker cooling,
you can strain the cooked curd into a bowl set into a larger bowl filled with
ice, just be sure that it’s set securely in the ice and won’t slide around,
spilling the curd out; stir with a clean spatula for a few minutes, then once cooled,
set plastic wrap over the curd and place into fridge to keep cold.)
Vanilla-Bean Cream
Ingredients:
1/2 cup plain, fat-free Greek-style yogurt,
cold
1
vanilla-bean pod, cut length-wise and scraped for paste (or 2 teaspoons vanilla
extract)
8
ounces cold whipping cream, cold
1
½ tablespoons sugar
Preparation:
In a medium bowl, add the yogurt and the
paste from the scraped vanilla bean (or 2 teaspoons vanilla extract), and
gently blend with a spatula; set aside for a moment while you whip the cream.
In the bowl of a mixer fitted with a whisk
(or using a hand-held mixer and a separate bowl), whip the whipping cream until
slightly thickened, add the sugar, and continue to whip until stiff peaks form.
Combine the vanilla/yogurt mixture with the
sweetened whipped cream by adding the whipped cream into the yogurt-vanilla
base in increments, folding each increment gently in with the spatula to create
a light, fluffy cream; cover the vanilla-bean cream with plastic wrap and place
into the fridge to keep cold until ready to assemble the parfaits.
"When life gives you lemons make a lemonade"
Photos and recipe by The Cozy Apron
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