Chocolate Lemon Curd with Grain Cookies

⏳ Time

1 hour 15 minutes + 20 minutes

🥕 Ingredients

🍽️ Servings

Description

To caramelize, combine equal parts water and sugar, bring to a boil, then add thinly sliced strips of lemon zest and simmer the mixture until ready (until the water evaporates) for about 5-8 minutes. Use while hot, as the caramel sets instantly.

Ingredients

Grated Lemon Zest - 0.5 oz
Meyer Lemon Juice - 1 fl oz
Farm fresh eggs - 6 pieces
Powdered Sugar - 4.2 oz
Milk - 12 fl oz
Corn Starch - 0.9 oz
Liquid dark chocolate - 1.8 oz
Cocoa Powder - 0.5 oz
Ground Cinnamon - to taste
Coarse flour cookies - 3.5 oz
Beans - 1 piece
Butter - 2.8 oz

Step by Step guide

Step 1

First, prepare the traditional lemon curd: grate the zest of one small lemon on a fine grater, mix it with 50-70 grams of sugar (it's easier to work with powdered sugar) and a couple of beaten eggs. Add the lemon juice and let the future cream 'infuse' for about 20 minutes.

Step 2

Meanwhile, prepare the chocolate custard: lightly beat 4 eggs (or egg yolks) with the remaining sugar, cornstarch (can be replaced with flour), and cocoa powder. Pour in the milk and, stirring constantly, heat over low heat until it comes to a boil. Do not boil. Just add about 40 grams of butter and let the cream cool.

Step 3

Return to the lemon curd. Strain the vibrant mixture through a sieve into a small saucepan, heat the cream until thickened, then dissolve the remaining half of the butter in it and cool.

Step 4

Now that the base of the dessert is ready, just decorate it to your taste, alternating crumbs (or random pieces) of cookies with cream layers. You can sprinkle cocoa on top, add banana slices, or decorate with caramelized zest. After spending a few hours in the cold, the cream dessert will be perfectly infused.