Basil Lemon Curd In Tuile Cone

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Here Is a fresh dessert that I hope brightens your day. You are going to want to prepare the Tuile first.

What You’ll Need For The Tuile

4 x Egg Whites (save Yolks for Curd)

1 Cup x All-purpose Flour

1 Cup x Sugar

1 stick of salted butter (melted)

1 teaspoon of vanilla

What to Do

  1. Sift flour and sugar eliminating any clumps.

  2. In the bowl combine sifted flour and sugar with remaining ingredients until smooth.

  3. Cover the bowl with plastic wrap and leave in the fridge for 1 hour.

  4. Heat over to 350 and on parchment-lined baking tray pour 3/4 tablespoon of mixture and spread until almost translucent. I usually fit about 3 circles on one cookie tray

  5. Cook tuile in the oven for about 5 min or edges begin to golden.

  6. Remove from oven and while hot roll each circle into a cone. Allow cooling to become crunchy.

  7. Once cooled place In Air Tight container and make curd.

What You’ll Need for For Basil Curd

Small Bundle of Basil (about 1-2 tablespoons not packed)

4 x Egg Yolks

2/3 Cup x Sugar

1 1/2 Tablespoons of lemon zest

1/3 Cup Lemon Juice

6 Tablespoons of Salted butter

What to Do

  1. Blanch basil for 10 seconds and immediately dunk in an ice bath and dry. Dice into small pieces and Put to the side.

  2. Bring water In double Broiler to boil.

  3. In the top compartment of the double boiler or in a heat-safe glass bowl (do not use metal bowl or curd can become metallic in taste) above a pot of boiling water mix egg yolk, zest, juice, and sugar.

  4. Reduce heat and slowly stir the yolk mixture until it beings to thicken.

  5. Add Basil.

  6. If you see that the mixture is not becoming thicker turn heat up but stir constantly to maintain a smooth consistency.

  7. Dice butter into smaller pieces

  8. Once the mixture has thickened remove from heat and add butter.

  9. Stir Until butter has melted into the mixture and allow the curd to cool in the fridge.

  10. To Complete desert pipe cooled curd into Tuile cone and top with icing sugar and a sprig of basil.

Chelsea McKendry