Lemon Curd Parfait Recipe by the Grey Lady Leicester

This is a fabulous summer time pudding which can be enjoyed at any time of year at the Grey Lady head chef Phillip Gibson serves it with a wonderful homemade basil meringue but why not try it with fresh raspberries?

For the lemon curd
4 lemons, zested and juiced
4 eggs beaten
110g butter
450g castor sugar

For the pate bombe
100ml water
400g sugar
10 egg yolks

For the lemon curd parfait
320g pate bombe
600g lemon curd
2 lemons, zested and juiced
325ml double cream, semi whipped

Lemon curd
Fill the sauce pan with water and bring to a simmer over a low heat. Melt the butter, lemon juice, zest and sugar in a bowl over the sauce pan making sure it doesn’t touch the water. When the sugar has dissolved add the beaten eggs and continue to cook the curd, stirring gently with a whisk, until it thickens. Remove from the heat and leave to cool.

Pate bomb
Place the water and sugar together in a heavy based saucepan and bring to the boil at 120c using a sugar thermometer to check the temperature. Whisk the yolks until they double in size then pour the sugar slowly over the yolks, continue to whisk as the mixture cools.

Lemon curd parfait
In a large bowl whisk together the Pate Bombe, lemon curd and the juice with the lemon zest, and then fold in the semi whipped double cream. Pour the mix into a lined tray and place in the freezer for 24 hours.

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