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| Recipe Archive > Desserts > |
Grilled Lemon Brulees
(Feeds 4)
I like to serve these with a scoop of lemon buttermilk sherbet (see recipe tip for fresh lemon cordial). Make the lemon curd in advance. It stores well for up to one month in the fridge.
Equipment & Ingredients
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6 tbls mascarpone cheese |
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8 rounded dssps Whitworths demerara sugar |
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3 large egg yolks and 1 egg white |
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Grated rind and juice of 1 large lemon |
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175g / 6oz Whitworths caster sugar |
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Method
Slice the lemons in half lengthways and scoop out the flesh and juice (save the juice for making future lemon curds). In a mixing bowl thoroughly combine the lemon curd, mascarpone cheese and yoghurt. Fill the lemon - shells with the mixture and leave to chill in the fridge for at least 30 minutes. Set the shells onto a baking tray and sprinkle the sugar over the top of the mascarpone mixture in a thick even layer. Set under a very hot grill (see tip) and watch carefully until the sugar melts and turns golden and bubbling. Remove the grill pan from the heat and leave the lemon brulees inside the pan, allowing them to cool slightly before transferring them with a wide spatula knife to four small serving plates. Serve immediately.
For the lemon Curd. Add all the ingredients to a small saucepan and stir the mixture over a moderate heat until it thickens and becomes like thick cream. Remove from the heat immediately (or it will curdle) and pour into a clean jam jar. Seal and chill in the fridge to set and thicken.
Tip
A sheet of crinkled kitchen foil added to the base of the grill tray will keep the lemon-shells level, preventing the filling from spilling out as you set them under the hot grill. It also keeps the grill pan clean.
Tip
If you leave the fruit curd for too long after it comes to the boil the mixture will curdle. Cook over a double boiler if you like to have more control over this stage.
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