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Post by braided-rug on Feb 25, 2008 16:20:05 GMT 10
Blueberries, Lemon Curd and Crumble Dessert Lemon Curd 2 lemons 1 lime 50g butter 1 cup sugar 3 eggs Wash lemons and lime and grate rind. Squeeze the juice from the fruit and place in a large microwave-proof jug with the rind. Dice butter and add to jug. Microwave for 2 minutes on medium heat. Add sugar and cook for a further 2 minutes on high. Stir well. Beat eggs in a small bowl then slowly beat into butter mixture. Cook uncovered in microwave for 3 to 4 minutes, stirring every minute. Cool. Crumble 25g butter 1 cup sugar 2 teaspoons ground cinnamon 1 cup fresh breadcrumbs Melt butter in a frying pan. Add sugar, cinnamon and breadcrumbs. Stir often until breadcrumbs caramelise. Cool. To Serve 2 punnets blueberries 3 cups blueberry yoghurt Divide blueberries among six parfait glasses. Spoon ½ cup of yoghurt on top of each with 2 tablespoons of lemon curd and scatter with crumble and extra blueberries. Makes 6 From: www.nzww.co.nz/food/story.cfm?storyID=3673764
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