Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Lemon curd
Yoghurt and mascarpone cream
How it's done
Lemon curd
Allow the butter to melt slowly in a small pan, remove the pan from the heat. Whisk together the remaining ingredients in a bowl. Add the mixture to the butter, bring to just below the boil over a medium heat, whisking constantly. Turn off the heat and continue to whisk for approx. 5 mins. until the curd thickens. Immediately pour the curd into a bowl, leave to cool.
Yoghurt and mascarpone cream
Combine the yoghurt with the mascarpone, icing sugar and lemon balm. Fill the glasses with alternate layers of the lemon curd, cream and granola. Refrigerate until ready to serve.
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