Home > Eat > Recipe > Recipe: lemon and ginger mascarpone parfaits

Recipe: lemon and ginger mascarpone parfaits

dessert
summer
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Enjoy a few spoonfuls of our zesty lemon and ginger parfait recipe for a delightful dessert. With three simple layers made up of caramelised ginger almonds, vanilla-infused mascarpone and homemade lemon curd these little parfaits pack a flavour punch perfect for the citrus lover.

lemon ginger parfait recipe

Lemon mascarpone parfaits

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Preparation Time20 MINUTES

Cooking Time0 MINUTES

Resting Time60 MINUTES

Serves6

LevelEasy


ingredients

Caramelised ginger nut brittle

2 tbsp sugar

100g packet of almonds

1 tsp ground ginger

Lemon curd

125ml lemon juice – equivalent of 4 lemons

zest of 4 lemons

200g sugar

3 eggs

1 pinch of salt

1 tsp cornstarch

100g butter

Vanilla mascarpone

250g mascarpone

1 tsp vanilla extract

3 tbsp icing sugar

1

Make the nut brittle by adding the almonds, sugar and ground ginger into a saucepan over medium heat.

2

Stir until the sugar granules have dissolved. Allow the almonds to caramelise in the ginger and sugar mixture.

3

Wait for the sugar to turn an amber brown colour. Remove from the heat and set aside to cool.

4

Make the lemon curd by zesting the lemons and then juicing them. Place all the ingredients for the lemon curd, apart from the butter, in a pot.

5

Whisk on a medium heat until the sugar has dissolved. Continue to whisk until one or two bubbles are released.

6

Take off the heat and whisk in the butter. Once whisked, pour into a medium sized bowl and allow to cool.

7

Once cooled, place inside a piping bag.

8

In a medium sized bowl, whip the mascarpone with the vanilla extract and icing sugar until a smooth consistency has been reached. Place inside a piping bag.

9

Pipe the mascarpone in a glass jar, then pipe a layer of the lemon curd and a sprinkling of the caramelised nuts over the top.

10

Place inside the fridge for one hour to set. Serve and enjoy.

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Preparation Time20 MINUTES

Cooking Time0 MINUTES

Resting Time60 MINUTES

Serves6

LevelEasy


ingredients

Caramelised ginger nut brittle

2 tbsp sugar

100g packet of almonds

1 tsp ground ginger

Lemon curd

125ml lemon juice – equivalent of 4 lemons

zest of 4 lemons

200g sugar

3 eggs

1 pinch of salt

1 tsp cornstarch

100g butter

Vanilla mascarpone

250g mascarpone

1 tsp vanilla extract

3 tbsp icing sugar

1

Make the nut brittle by adding the almonds, sugar and ground ginger into a saucepan over medium heat.

2

Stir until the sugar granules have dissolved. Allow the almonds to caramelise in the ginger and sugar mixture.

3

Wait for the sugar to turn an amber brown colour. Remove from the heat and set aside to cool.

4

Make the lemon curd by zesting the lemons and then juicing them. Place all the ingredients for the lemon curd, apart from the butter, in a pot.

5

Whisk on a medium heat until the sugar has dissolved. Continue to whisk until one or two bubbles are released.

6

Take off the heat and whisk in the butter. Once whisked, pour into a medium sized bowl and allow to cool.

7

Once cooled, place inside a piping bag.

8

In a medium sized bowl, whip the mascarpone with the vanilla extract and icing sugar until a smooth consistency has been reached. Place inside a piping bag.

9

Pipe the mascarpone in a glass jar, then pipe a layer of the lemon curd and a sprinkling of the caramelised nuts over the top.

10

Place inside the fridge for one hour to set. Serve and enjoy.

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Enjoy a few spoonfuls of our zesty lemon and ginger parfait recipe for a delightful dessert. With three simple layers made up of caramelised ginger almonds, vanilla-infused mascarpone and homemade lemon curd these little parfaits pack a flavour punch perfect for the citrus lover.

lemon ginger parfait recipe

Lemon mascarpone parfaits

1

Make the nut brittle by adding the almonds, sugar and ground ginger into a saucepan over medium heat.

2

Stir until the sugar granules have dissolved. Allow the almonds to caramelise in the ginger and sugar mixture.

3

Wait for the sugar to turn an amber brown colour. Remove from the heat and set aside to cool.

4

Make the lemon curd by zesting the lemons and then juicing them. Place all the ingredients for the lemon curd, apart from the butter, in a pot.

5

Whisk on a medium heat until the sugar has dissolved. Continue to whisk until one or two bubbles are released.

6

Take off the heat and whisk in the butter. Once whisked, pour into a medium sized bowl and allow to cool.

7

Once cooled, place inside a piping bag.

8

In a medium sized bowl, whip the mascarpone with the vanilla extract and icing sugar until a smooth consistency has been reached. Place inside a piping bag.

9

Pipe the mascarpone in a glass jar, then pipe a layer of the lemon curd and a sprinkling of the caramelised nuts over the top.

10

Place inside the fridge for one hour to set. Serve and enjoy.

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WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

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Profile Photo
WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

You decide

Your dream holiday destination

View Results

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