#Lemon “#Pucker #Up” #Parfaits #with #Vanilla-Bean #Cream
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Lemon “Pucker Up” Parfaits with Vanilla-Bean Cream
Ingredients:
• Fresh Lemon Curd (recipe below
• Vanilla Bean Cream (recipe below)
16 butter shortbread cookies, crushed chunky (I used “Walker’s” brand in the plaid box)
• Lemon zest curls, for garnish
4 Lemon-flavored Rolled Wafer Cookies, for garnish
To Assemble:
-Begin by adding your prepared and chilled Lemon Curd to a piping bag (or large zip lock bag with the bottom corner cut off), and do the same with your prepared and chilled Vanilla Bean Cream; have the two piping bags ready, along with the crushed cookies.
-Place all 4 of your glasses in front of you, and add 2 crushed shortbread cookies to the bottom of each; next, pipe into the glass over the shortbread cookies a layer of the lemon curd, about 3 tablespoons worth, starting in the center and working towards the sides of the glass; smooth the curd out gently with a small spoon to bring the curd to the edges; next over top of the lemon curd, pipe in a layer of the vanilla bean cream, about 3-4 tablespoons worth, again starting in the center and working towards the sides of the glass; smooth the vanilla cream out gently with another small spoon to once again bring the cream to the edges; next, repeat the layers once more beginning again with the cookies, next the lemon curd, and finally finishing with the vanilla bean cream, filling the glasses about ¾ of the way up, leaving a bit of room at the top of the glass; finish with a sprinkle of the lemon zest and with a lemon-flavored rolled wafer cookie for garnish; serve immediately while cold, or place into the fridge to hold cold until ready to serve.
Fresh Lemon Curd ingredients: (yields about 1 ½ cup curd)
3/4 cup sugar
2 tablespoon lemon zest
3 whole eggs
3 egg yolks
2/3 cup fresh squeezed lemon juice (about 4-5 lemons)
Preparation:
– In a medium glass or steel bowl, add the sugar and the zest, and incorporate the two well with your fingers; next, add the whole eggs and the yolks, and then the lemon juice, and gently combine with a whisk, just until the sugar is dissolved (be careful not to whisk too hard as you don’t want to incorporate air into the mixture)...................................
Get Full Recipes ==> @ thecozyapron.com
Lemon “Pucker Up” Parfaits with Vanilla-Bean Cream
Ingredients:
• Fresh Lemon Curd (recipe below
• Vanilla Bean Cream (recipe below)
16 butter shortbread cookies, crushed chunky (I used “Walker’s” brand in the plaid box)
• Lemon zest curls, for garnish
4 Lemon-flavored Rolled Wafer Cookies, for garnish
To Assemble:
-Begin by adding your prepared and chilled Lemon Curd to a piping bag (or large zip lock bag with the bottom corner cut off), and do the same with your prepared and chilled Vanilla Bean Cream; have the two piping bags ready, along with the crushed cookies.
-Place all 4 of your glasses in front of you, and add 2 crushed shortbread cookies to the bottom of each; next, pipe into the glass over the shortbread cookies a layer of the lemon curd, about 3 tablespoons worth, starting in the center and working towards the sides of the glass; smooth the curd out gently with a small spoon to bring the curd to the edges; next over top of the lemon curd, pipe in a layer of the vanilla bean cream, about 3-4 tablespoons worth, again starting in the center and working towards the sides of the glass; smooth the vanilla cream out gently with another small spoon to once again bring the cream to the edges; next, repeat the layers once more beginning again with the cookies, next the lemon curd, and finally finishing with the vanilla bean cream, filling the glasses about ¾ of the way up, leaving a bit of room at the top of the glass; finish with a sprinkle of the lemon zest and with a lemon-flavored rolled wafer cookie for garnish; serve immediately while cold, or place into the fridge to hold cold until ready to serve.
Fresh Lemon Curd ingredients: (yields about 1 ½ cup curd)
3/4 cup sugar
2 tablespoon lemon zest
3 whole eggs
3 egg yolks
2/3 cup fresh squeezed lemon juice (about 4-5 lemons)
Preparation:
– In a medium glass or steel bowl, add the sugar and the zest, and incorporate the two well with your fingers; next, add the whole eggs and the yolks, and then the lemon juice, and gently combine with a whisk, just until the sugar is dissolved (be careful not to whisk too hard as you don’t want to incorporate air into the mixture)...................................
Get Full Recipes ==> @ thecozyapron.com
