Lemon Curd with White Chocolate Crumble and Blackberries

This recipe is part of the One BIG Recipe: Citrus Infusion Feast

Servings: 4

Ease of Preparation: Medium

Ingredients

For the Lemon Curd:

• 4 large egg yolks
• ⅔ cup (160 ml) sugar
• 1 tablespoon (15 ml) lemon zest
• ⅓ cup (80 ml) lemon juice
• ⅛ teaspoon (0.75 ml) salt
• 6 tablespoons (90 ml) butter, room temperature, cut into 6 pieces

For the White Chocolate Crumble:

• ¼ cup (60 ml) milk powder
• ½ cup (120 ml) cornstarch
• ¼ cup (60 ml) light brown sugar, divided
• 4 ounces (113 g) white chocolate, melted
• 2 ounces (57 g) butter, melted
• 14 ounces (397 g) blackberries
• Micro mint- to garnish

Method

Lemon Curd:

• Fill the bottom pot of a double boiler with 2 inches of water and place over high heat.
• Once the water begins to boil, reduce to low and keep the water simmering.
• Place egg yolks, granulated sugar, lemon zest, lemon juice, into the bowl of your double boiler.
• Using a whisk, whisk until completely blended, then continue to whisk as the curd cooks.
• Constantly whisk until the mixture becomes thick.
• Remove bowl from heat.
• Whisk sliced butter into curd, one piece at a time until fully incorporated.
• Pour curd into a jar or bowl and place a plastic wrap directly on top of the curd so that it is making contact with the curd.
• Cool the curd to room temp, about 30 minutes- the curd will continue to thicken as it cools.
• Place in the refrigerator to chill until ready to use, at least 30 minutes or up to 10 days.

White Chocolate Crumble:

• Preheat the oven to 325 F (160 C)
• In a bowl, mix the milk powder, cornstarch, and 2 tablespoons (30 ml) of the sugar together.
• Pour the melted butter, then the melted white chocolate over the mixture while mixing with a spoon until a crumb forms.
• Scatter the crumb over a parchment lined baking sheet and bake for 9-10 minutes until golden.
• Remove from the oven and let cool to room temperature.

Sugar-Cured Blackberries:

• Mix the blackberries with the remaining sugar and let cure for 30 minutes.

To Assemble:

• Spoon some chilled lemon curd onto a plate.
• Spoon 3 piles of your white chocolate crumble onto the edges of your curd.
• Artfully place any number or sugar-cured blackberries amongst the piles of crumble.
• Garnish among the piles of crumble with Micro Mint.