Best Fruit With Cassis Spiked Lemon Curd Sauce Recipes
EASY LEMON AND PASSION FRUIT CURD
A beautiful alternative to regular Lemon Curd, this curd is both tangy and sweet. Delicious with your morning toasted breads etc or can even be used for pie fillings and tarts etc. One of the easiest recipes going so enjoy!
Provided by Um Safia
Categories Tropical Fruits
Time 35m
Yield 3-4 small jars
Number Of Ingredients 7
Steps:
- Put the lemon zest, juice, butter and sugar in a pan and heat gently, stirring until the sugar dissolves. take off the heat and allow to cool slightly.
- Stir in the eggs then heat gently, stirring CONTINUOSLY until the mixture thickens enough to coat the back of the spoon. Do not allow the mixture to overheat as it will split and curdle. Remove from the heat.
- Cut the passion fruit in half, scoop out the pulp and stir into the lemon curd.
- Spoon the curd into 3 or 4 small sterilised jars, allow to cool before sealing. Store in the fridge and use within 1 month.
Nutrition Facts : Calories 505, Fat 18.4, SaturatedFat 10.1, Cholesterol 221.6, Sodium 195.4, Carbohydrate 81.8, Fiber 2, Sugar 77.9, Protein 6.9
STRAWBERRIES WITH CASSIS
Categories Liqueur Milk/Cream Berry Dairy Fruit Dessert No-Cook Valentine's Day Quick & Easy Strawberry Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 20
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients in large bowl. Let stand at room temperature 1 hour, stirring occasionally. (Can be prepared 3 hours ahead. Refrigerate.)
- Whip cream and powdered sugar in large bowl until stiff peaks form. Spoon 2/3 cup berries and some juices into each of 20 balloon glasses. Top each with spoonful of whipped cream and serve.
MIXED BERRY AND CASSIS SUNDAES
Provided by Shelley Wiseman
Categories Liqueur Milk/Cream Berry Dessert Freeze/Chill Quick & Easy Frozen Dessert Summer Party Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Bring crème de cassis and 1/4 cup sugar to a simmer, stirring until sugar has dissolved (if alcohol flames, momentarily cover with lid to extinguish). Stir in lemon juice.
- Pour syrup over berries, stirring gently to coat. Let stand 10 minutes.
- Beat cream with remaining tablespoon sugar using an electric mixer until it just holds stiff peaks.
- Divide ice cream and sorbet among glasses. Top with berries and syrup, then with whipped cream.
LEMON CURD TRIFLE WITH FRESH BERRIES
Steps:
- To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
- To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.
FRUIT WITH CASSIS-SPIKED LEMON CURD SAUCE
Categories Liqueur Fruit Dessert No-Cook Quick & Easy Yogurt Strawberry Lemon Orange Summer Healthy Bon Appétit Vegetarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Whisk lemon curd and crème de cassis in small bowl to blend. Stir in yogurt. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)
- Combine oranges and strawberries in medium bowl. (Can be prepared 6 hours ahead. Cover fruit and refrigerate.) Spoon fruit into balloon glasses. Spoon lemon curd sauce over. Garnish with mint sprigs and serve.
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