Recipe: lemon and ginger mascarpone parfaits
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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 mascarpone parfaits
Make the nut brittle by adding the almonds, sugar and ground ginger into a saucepan over medium heat.
Stir until the sugar granules have dissolved. Allow the almonds to caramelise in the ginger and sugar mixture.
Wait for the sugar to turn an amber brown colour. Remove from the heat and set aside to cool.
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.
Whisk on a medium heat until the sugar has dissolved. Continue to whisk until one or two bubbles are released.
Take off the heat and whisk in the butter. Once whisked, pour into a medium sized bowl and allow to cool.
Once cooled, place inside a piping bag.
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.
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.
Place inside the fridge for one hour to set. Serve and enjoy.
Make the nut brittle by adding the almonds, sugar and ground ginger into a saucepan over medium heat.
Stir until the sugar granules have dissolved. Allow the almonds to caramelise in the ginger and sugar mixture.
Wait for the sugar to turn an amber brown colour. Remove from the heat and set aside to cool.
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.
Whisk on a medium heat until the sugar has dissolved. Continue to whisk until one or two bubbles are released.
Take off the heat and whisk in the butter. Once whisked, pour into a medium sized bowl and allow to cool.
Once cooled, place inside a piping bag.
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.
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.
Place inside the fridge for one hour to set. Serve and enjoy.
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 mascarpone parfaits
Make the nut brittle by adding the almonds, sugar and ground ginger into a saucepan over medium heat.
Stir until the sugar granules have dissolved. Allow the almonds to caramelise in the ginger and sugar mixture.
Wait for the sugar to turn an amber brown colour. Remove from the heat and set aside to cool.
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.
Whisk on a medium heat until the sugar has dissolved. Continue to whisk until one or two bubbles are released.
Take off the heat and whisk in the butter. Once whisked, pour into a medium sized bowl and allow to cool.
Once cooled, place inside a piping bag.
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.
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.
Place inside the fridge for one hour to set. Serve and enjoy.
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