Lemon and Vanilla Dessert

If you are looking for a dessert to really wow your dinner guests, then we've got just the recipe for you! Although there are quite a few steps to follow, it will certainly be wort it in the end. The result is a dessert with a combination of beautiful textures and flavours.

What you'll need and cooking instructions:

For the Lemon Curd:

5 large eggs
6 large egg yolks
2 cups granulated sugar
¼ cup + 2 tablespoon cornstarch
2 cups fresh squeezed lemon juice
60ml unsalted butter
In a medium heavy saucepan, whisk the eggs and sugar together until smooth. Then whisk the cornstarch together with half of the lemon juice in a small bowl until smooth.

Whisk the remaining lemon juice into the egg mixture until smooth.
Turn the heat to medium and continue quickly whisking for 10-15 minutes. Make sure the whisk hits the bottom of the pan to prevent burning. The curd is ready when it’s the consistency of pudding.

Remove from the heat and slowly whisk in the butter until smooth. Allow to cool for a few minutes, whisking periodically.

Move the curd to a bowl, and then press plastic wrap against the top of the curd to prevent a skin from forming. Place in the refrigerator to chill. The curd will continue to thicken as it cools.

This can be stored in an airtight container in the refrigerator for 1-2 weeks, or in the freezer for up to 6 months.

For the Berry Coulis:

1kg fresh berries
250ml castor sugar
Place mix berries into a saucepan with sugar. Set over a medium heat. Taste and add a little more sugar if the berries are particularly sharp. Strain through a sieve, then chill until ready to serve.

For the Streusel Crumble:

100g butter
100g brown sugar
100g ground almonds
1g salt
75g flour
Cream the butter and sugar until pale. Add the almond flour, salt and flour. Bake on 170 *C until golden brown and cooked.

For the Vanilla Gelato:

½ cup castor sugar
2 eggs
1 cup milk 1 ½ cup heavy cream
2 vanilla beans
Put all the ingredients in one pot and slowly cook until the taste of egg has gone. Let it cool down on an ice bath. Strain through a sieve, and churn in the ice cream machine until set.

For the Meringue shards:

100g egg whites
200g castor sugar
5ml cornflour
First beat the egg whites to stiff peak, then add your sugar and cornflour little by little. Beat further until it forms stiff peak, and then it is ready.

To finish off...

Thinly slice the lemon and dust with some icing sugar. Leave it to dry. 
Lemon and Vanilla Dessert compliments of our kitchen