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Warm lemon curd on baked chocolate sprinkles with fresh berries and meringue dots
Warm lemon curd on baked chocolate sprinkles with fresh berries and meringue dots
Ingredient list
For the chocolate sprinkles
75 g butter
75 g sugar
100 g flour
15 g cocoa
For the lemon curd
100 g sugar
125 g whole egg pasteurized
125 ml lemon juice
125 g chopped butter
For the meringue dots
100 g pasteurized egg whites
200 g powdered sugar
Pinch of salt
How to do it:
Chocolate sprinkles
- Knead all ingredients in a bowl, put everything on a baking paper and bake in the oven at 180°C for about 10 minutes.
- Then leave to cool.
Lemon curd
- Put all the ingredients except the butter in a bowl on a bain-marie and whisk until a rose forms.
- Remove from heat and then blend in the butter.
- Preheat an ISI thermos bottle and pour in the lemon curd.
- Add one ISI cream cap.
Meringue dots
- Whip the egg whites with the salt, gradually adding the powdered sugar.
- Place the mixture in a pastry bag and pipe small dots.
- Let dry in the oven at about 80°C for at least 1 ½ hours, or in a warm place for several days.
- Now use as desired for decorating.
Our tip
Fresh berries, mint or a raspberry fruit powder are very suitable as decoration.
