This recipe is part of the One BIG Recipe: Citrus Infusion Feast [1]
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.