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.
