Refreshing dessert for the summer (lemon curd)

on

Today I want to share an idea for a refreshing dessert that will make summer heat nicer. This time we'll combine light layers of cream and yoghurt with sweet and sour lemon curd.

 

Amazingly refreshing, lemon flavour is present in almost every layer. Moist biscuit base, light yoghurt filling and intense lemon curd provide the perfect balance between sweetness and sour notes. A simple to make dessert that will be fantastic for hot days.

You'll find the list of ingredients, method and approximate nutritional value below.

Turn on CC to watch the video.


List of ingredients (for 1300 ml of dessert)

Lemon curd

  • 4 egg yolks (~ 65  g)
  • 80 g sugar
  • 80 ml lemon juice
  • Pinch of salt
  • 80 g butter

Cream filling

  • 300 g whipping cream (36%)
  • 300 g Greek yoghurt
  • 20 g icing sugar
  • 1 tsp vanilla paste

Also

  • Sponge fingers
  • 100 ml Limoncello
  • 100 ml water
  • 130 g blueberries

Method

  1. Prep work starts with lemon curd. Put 4 large egg yolks into a large heatproof bowl. Add 80 g white sugar, 80 ml freshly squeezed lemon juice, freshly grated zest of one medium, well scrubbed lemon and a small pinch of salt. Stir through the contents of the bowl with a whisk until uniform liquid forms.
  2. Arrange the bowl on top of a pot with slowly simmering water. Heat up the contents of the bowl in water bath for around 10 minutes, stirring constantly, until you obtain a thick, custard-like curd. It is best to use a silicone whisk. This will help prevent unwanted chemical reactions that could result in metallic taste.
  3. Take lemon curd off water bath after around 10 minutes and add 80 g cubed soft butter. Do it in two batches, and combine fat and curd well before adding the next portion. Once you've added all butter scrape down the sides of the bowl with a silicone spatula and set the bowl aside to cool. About one hour should be enough.
  4. Meanwhile, prepare a simple soaking mixture. Pour 100 ml Limoncello and 100 ml cool water into a wide dish. Stir through the mixture shortly, until uniform.
  5. Once lemon curd has reached room temperature, prepare yoghurt and cream filling. Pour 300 ml cold whipping cream (36%) into a large bowl. Add 20 g icing sugar and 1 tsp vanilla paste. Beat cream until it becomes visibly thicker and at least doubles in volume, but it is not stiff yet.
  6. Once you've got the right texture, add 300 g cold Greek yoghurt to cream and stir through the contents shortly, at low mixer speed, only until it is well distributed. Add around 1/3 of lemon curd to cream and stir it in carefully with a silicone spatula.
  7. Put desserts together, according to your preferences. I'm assembling my desserts in 4 large dishes, 400 ml each, but you can also use smaller pots and prepare more servings. As an example, arrange two well soaked sponge fingers in the middle of each dish, put 2 tbsp of yoghurt mixture on top and spread it to cover the sponge fingers and create an even layer. Put 1 tbsp lemon curd on top of cream and spread it to almost reach the sides of the dish. Once you cover it with cream layer, it will create a pretty pattern. Arrange a few blueberries on top of lemon curd. Repeat the layers: 2 tbsp cream, 1 tbsp lemon curd, 2 tbsp cream again. Arrange a few more blueberries on top. Put the desserts into a fridge for one hour, to set.
  8. Enjoy!

Approximate nutritional value

1 serving (assuming 4 servings, 330 ml each)

  • 783 kcal
  • Carbs: 54 g
  • Fat: 55 g
  • Protein: 13 g
  • Fibre: 1 g

Comments

Post a Comment