Updated: Nov 6, 2021
Have you ever tried lemon trifle with sorbet? Try this receipe if you want to feel unique Aegean-Mediterranean taste.
Lemon Curd Ingredients
8 pieces of biscotti savoiardi (ladyfingers) (hommade and/or gluten free recommended)
4 egg yolks
160 gr. granulated sugar (3/4 cup)
150 gr. butter (1,5 stick butter)
400 gr. heavy cream (2 cup)
160 ml. lemon juice (2/3 cup)
2 lemon peels (grated)
1 stick of vanillin
Biscotti Savoiardi with Strawberry Lemon Sorbet Ingredients
100 gr. frozen strawberry (4 ounce)
25 gr. The MOA® Dried Lemon Chips (1 ounce)
50 gr. granulated sugar (1/4 cup)
250 ml. cold water (1 cup)
Food processor (blender)
4 Glass cups for service
PREPARATION AND SERVICE
Lemon Curd Preparation
Place into mixing bowl the eggs, egg yolks, lemon juice, sugar, grated lemon peels and vanillin.
Place bowl over hot water, and whisk continuously. Slowly add pieces of butter, while continuing to whisk.
Use mesh sieve to separate the hard pieces from the lemon curd. Place lemon curd aside to cool to room temperature.
Use mixer to whip heavy cream until it is thickened. Add the lemon curd and continue whipping.
Lemon curd is now ready
Biscotti Savoiardi with Strawberry Lemon Sorbet Preparation
Put into food processor jar, cold water, frozen strawberry and MOA Foods® Dried Lemon. Use the processor to blend and cut fruits into fine pieces.
Strain hard pieces from sorbet.
Break biscotti savoiardis into two; soak pieces in sorbet.
Place at the bottom of glass cup a layer of lemon curd. Place biscotti soaked in sorbet as a second layer.
Repeat this layering of lemon curd and biscotti steps for a second time.
Let dessert rest in refrigerator for 6-8 hours.
For added pleasure, serve with vanilla ice cream on top of dice cut MOA Foods® Dried Apple; or vanilla ice-cream garnished with MOA Foods® Dried Watermelon Chips.