Delicious Recipes
Lemon Curd, Raspberry Yoghurt Fool
I could not think of a nicer way to finish an al fresco BBQ or family picnic. These fruit fools are layered with zesty lemon curd, fresh raspberries and Glenilen raspberry yoghurt. It’s refreshing, light, a classic flavour combination and the perfect finale to any Summer meal.
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Ingredients
Lemon curd
- 2 large eggs
- 2 lemons, juiced
- 150 g caster sugar
- 1.5 tbsp cornflour
- 110 g butter, cold and diced
Additional ingredients
- 1 500g Glenilen Natural Yoghurt with Raspberries
- 250 g fresh raspberries
- edible flowers (optional)
Method
- To make the lemon curd, place all the ingredients except the butter into a heat proof bowl and whisk to combine
- Place this bowl over a pot of gently simmering water and stir until the curd heats and thickens. (approx. 10 mins)
- Remove and add the butter and with a hand blender, blitz until combined and smooth
- Place a disc of parchment paper directly on top and chill for a minimum of 3- 4 hours, preferably overnight
- Take 200g of the fresh raspberries and using the backof a fork, mash the berries to make a chunky puree
- To assemble, take your four serving glasses and layer the cooled curd, yoghurt and fresh berry puree
- Top with the remaining raspberries and edible flowers (if using) and enjoy
