Lemon curd with strawberry, mascarpone cream & vanilla shortbread
- Recipe by Shane Smith -
A WORD FROM THE CHEF
The Vanilla Bean Patisserie based in Ballinagh has been accepted into the ‘Grow with Aldi programme’ with their delicious lemon, lime and passion fruit cruds. They will be available nationwide in Aldi stores from June 6.
165g plain flour
100g cold butter, diced
65g caster sugar
1tsp vanilla extract
One medium egg yolk
1/2 lemon zest
1 tbsp icing sugar
1 tsp vanilla extract
100ml cream, semi whipped
100ml pouring cream
A jar (290g) Vanilla Bean Patisserie lemon curd
300g strawberries, sliced or diced
For the shortbread, preheat your oven to 180C / 160C fan /350F/Gas 4.
Place the flour and butter into a food processor and blitz until you have a breadcrumb consistency. If you don’t have a processor, you can do this by hand by rubbing the flour and butter together with your fingertips.
To this add the sugar, lemon zest, vanilla and egg yolk. Mix until a smooth dough is formed.
Pop this onto a sheet of parchment paper, dust with flour and roll out to a thickness of 1/2 cm.
Place this onto a baking tray and into the oven for 15-18 minutes.
Once golden brown, remove and allow to cool completely.
For the mascarpone cream, in a bowl mix the mascarpone, icing sugar and vanilla until smooth.
To this fold in the semi-whipped cream and finally add the pouring cream to loosen the mixture.
To assemble, spoon some of the Vanilla Bean Patisserie lemon curd into your sundae glass and layer with the diced strawberries, mascarpone cream and crumbled shortbread.
Serve straight away & enjoy.
The Vanilla bean Patisserie also has a delicious lime curd and a passion fruit curd, either of these work beautifully with this recipe.
ABOUT THE CHEF
Shane Smith from Lavey can be seen on Today with Maura and Daithí on RTE One.
You can contact him via email: email@example.com
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