Peace and Love in the Kitchen

Fresh summer berries with sweet whipped cream makes a simple ending to any meal. In this recipe, lemon curd is folded into whipped cream and then served layered, parfait-style, with fresh berries. While I could spoon the lemon curd cream into my mouth by itself, the addition of fresh berries, raspberries in this case, gives it a sweet pop. It’s a pretty picture, but it tastes even better.

Tip: You can buy lemon curd at most grocery stores where you find other desert sauces, but it is easy to make yourself. See recipe, below.

2 cups heavy whipping cream
2 Tbsp powdered sugar
1 tsp vanilla extract
1 cup lemon curd, see recipe below
2 pints fresh berries
¼ cup pistachios, whole or chopped

1. MAKE LEMON WHIPPED CREAM: In a medium mixing bowl, whip the cream until it begins to thicken. Add sugar and vanilla and whip until peaks form. Fold lemon curd into the cream and refrigerate until ready to use.

2. SERVE: To serve, alternate layering berries and cream mixture and sprinkle the top with pistachios. Serve as is or with short bread cookies.

My husband assembled his own parfait. I teased him about all of the shortbread cookies he used. The cup runneth over, but his looks really good.

Peace and love from my kitchen to yours,
Waverly

Lemon curd is useful in many ways. Smear it onto freshly baked scones; drop a dollop onto your vanilla ice cream; use it to fill the center of your bundt cake; bake it in a sweet pie shell (2 cups curd in a pastry shell @375° for 25 minutes); or mix it with whipped cream and use it as a topping for mixed berries (as above) or as icing on a cake.

2 eggs
3 egg yolks
2 Tbsp milk
1/3 cup sugar
¼ tsp salt
½ cup fresh lemon juice
Zest of 1 lemon
6 Tbsp unsalted butter, cut into pieces

1. BEAT INGREDIENTS: In a mixing bowl, beat the eggs, yolks, milk, sugar, and salt until combined. Add lemon juice and zest and stir.

2. HEAT: Transfer mixture to a deep heavy skillet; add butter; and cook over MEDIUM heat, stirring constantly until it is thick enough to coat a spoon. Do not boil or eggs will curdle.

3. REFRIGERATE: When done, pour into glass jelly jars and refrigerate.

Peace and love from my kitchen to yours,

Waverly

Tags:

• dessert
• summer

1 comment

http://www.peaceandloveinthekitchen.com/2009/09/lemon-berry-parfait

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