Blueberry Zesty Lemon Curd Mascarpone Wrap Food

ZESTY LEMON CURD

Steps:

• In a large heavy saucepan, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook over medium heat, whisking constantly, until mixture is thick enough to coat the back of a metal spoon and thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately. Transfer to a small bowl; cool. Press plastic wrap onto surface of curd. Refrigerate until cold., Spread on muffins or rolls, or serve over waffles or ice cream.

BLUEBERRY ZESTY LEMON CURD & MASCARPONE WRAP

Steps:

• Place the mascarpone and lemon curd into a large bowl and beat well.
• Add the blueberries, and carefully mix inches
• Add the zest, mint and juice and mix well, try not to break up the blueberries.
• Divide the mixture into four, then fill the wraps in the normal way, nice and tight.
• Wrap in clingfilm and roll tightly, then chill for 2 hours.
• Slice in half diagonally and serve.

LIMONCELLO, RASPBERRY & MASCARPONE MOUSSE

Steps:

• Rinse and drain raspberries, gently pat dry and set aside.
• In a small bowl, stir together the lemon zest and the lemon curd. Stir in the Limoncello liqueur, whisking briskly until combined.
• In a separate bowl, whip the cream until soft peaks form. Beat in the lemon extract. Fold in the mascarpone and stir gently; combine well.
• In 8 large shot-glasses or ramekins, evenly and attractively layer the lemon curd mixture and the mascarpone mousse (use a pastry bag fitted with a plain tip, if desired).
• Top with the fresh berries, and garnish with a mint leaf or sprig of lemon verbena.
• Chill until serving time.