Mascarpone with lemon curd

Recipe

Heat the cream au bain-marie to 85 °C and crumble the cookies.
Dissolve the lemon juice in 2 tablespoons of water. Then stir the dissolved lemon juice into the hot cream. Maintain the 85 °C for five minutes, stirring occasionally.
Then put it in the refrigerator for 12 hours. The whey should more or less separate during that time.
Then put it in a sterile handkerchief, and hang it over a bowl. Then put it in the refrigerator for 24 hours to let the whey drain out.
Take 5 dessert glasses and place a first layer of crumbled cookies on the bottom. Dose a 100 g of mascarpone on top. Then another layer of crumbled cookies and a 100 g of mascarpone.
Finish with topping lemon curd and tufts of whipped cream.

20 minutes 5 portions Ingredients

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Product info

deliciously creamy lemon flavour

bright yellow colour

handy & recyclable bottle

0020658

1 kg x6

18 months

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