A month or so ago,we had some folks over for my husband's birthday dinner.The dinner was actually thrown together for two reasons: A. To celebrate the life of the coolest man on the planet. B. To accomplish TWO Bon Appetit cover recipes in one night (an at some point catch up to the 2011 covers,slowly but surely...)
I knew this would be a classy dinner of sorts and well wanted to have fancy dessert.I knew that these manly men eating this manly steak would enjoy most any dessert put in front of them,well even it was girly.And this one was girly and so dang good.I mean it,this was tasty and it had layers! Layers of goodness.So the dessert was the August 2010 cover recipe and it deserved the cover,every single layer and all. The recipe was for Blackberry,Lemon and Gingersnap Cheesecake Pudding.Now all of that sounds amazing but the real star has to be the lemon curd.
Oh my stars this is the most amazing stuff I have ever tasted (next to this dish,more coming soon) .
And I found out you can can the stuff too!!! But I digress.
We're moving on people to heaven in a really nice glass. Those glasses are older than you and I combined,
Ok here goes it:
For the blackberry compote: Soak the fresh blackberries ( I bought some back when they were in season and froze them jokers,thawed like a charm and kept them firmer) in sugar,lemon zest and limoncello . Put them in the fridge and let them marinate. Like candy.
On to the lemon curd:
Melt the butter in a heavy large sauce pan. Remove from the heat and whisk in the sugar,lemon juice,lemon peel(zest),cream and a pinch of salt. Add in the eggs and the egg yolks;whisk to blend.
Now switch to a wooden spoon. Cook over medium-low heat,stirring constantly with a wooden spoon. You know it is done when it coats the back of a wooden spoon and a path can be made when you run your finger through the lemon-curd coating. Now like you finger,this stuff taste amazing. This will take about 6-7 minutes(DO NOT LET IT BOIL! You could wind up with lemon-tasting scrambled eggs.
Now get out your fine mesh strainer ( or even some cheese cloth over a colander,just keep the cheesecloth over the big holes.)Gently press the curd through the strainer into a medium size bowl and then when you're finished straining all the lemony goodness into the bowl,cover the top of the curd with plastic wrap,pressing it gently onto the curd. Chill in the fridge for at least 8 hours or overnight.
Ok well right before you assemble those babies,whip up your mascarpone whipped cream. Using an electric mixer,handheld or the stand mixer fitted with the whisk attachment,beat together the mascarpone,heavy cream and pinch of salt just until soft peaks form. While those peaks are whipping up,take your gingersnaps,put them in a large ziploc bag and crush them up with a rolling pin or heck even a can of creamed can,just get the in crumbles.
Here's how the layers go: berries,whipped cream,lemon curd and gingersnaps. And so forth and so on.
This was so good and flavors that come together in that vintage glass really are outstanding,a real classic dessert.
adapted from Bon Appetit August 2010
2 cups fresh blackberries
3 TBL sugar
2 TBL limoncello
1 tsp finely grated lemon peel (lemon zest)
Directions: Toss all ingredients in a small bowl and let chill in the fridge for at least 3 hours.(this can be made up to 1 day ahead)
6 TBL (3/4 stick ) unsalted butter
2/3 cup sugar
1/2 cup fresh lemon juice
2 TBL finely grated lemon peel(lemon zest)
2 TBL heavy whipping cream
pinch of salt
2 large eggs
3 large egg yolks
1.Melt butter in a heavy large saucepan over medium heat;whisk inthe sugar,lemon juice,lemon peel,cream and pinch of salt.Add the eggs and egg yolks;whick to blend .Switch to a wooden sppon.Cok over mdium heat,stirring constantly for 6-7 minutes (DO NOT BOIL!!!) until thick enough to coat the back of the wooden spoon and you can run a parth through it with your finger.Strain through a fine mesh strainer into a medium bowl.Coer with plastic wrap and press the plastic wrpa gently onto the curd.Chill at least 8 hours or overnight.
Whipped cream and the ginger snaps:
1 1/2 cups chilled heavy whipping cream
1/3 cup mascarpone cheese (Italian cream cheese)
pinch of salt
Directions: Whip the heavy cream,mascarpone and salt until soft peaks form. For the ginger snaps;crush about 16 cookies in a large ziploc bag until in crumbs.
Layer from the BOTTOM ----> UP: berries,cream,curd then gingersnaps. You should get 2 layers or so of each. Chill the assembled desserts for at least 1 hour up to 3 hours. Enjoy!!!