Lemon Verrine Recipe
Earl Grey, lemon curd, blueberries
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Ingredients
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Earl Grey Infused Cream
Lemon Curd
Assembly
Method
Earl Grey Infused Cream
- 1
Infuse the Cream
In a saucepan, heat the heavy cream over medium heat until it's warm. Add Earl Grey tea bags and steep for about 10 minutes. Remove tea bags and let the cream cool.
- 2
Whip the Cream
Once cooled, add sugar and vanilla extract to the cream. Using a whisk or electric mixer, whip until soft peaks form. Set aside.
Lemon Curd
- 3
Prepare the Lemon Curd
In a medium saucepan, combine lemon juice, lemon zest, sugar, and eggs. Whisk well. Cook over low heat while stirring constantly until the mixture thickens, about 10 minutes. Remove from heat and stir in butter until melted. Let it cool.
Assembly
- 4
Layer the Verrine
In serving glasses, layer the lemon curd at the bottom, followed by a layer of Earl Grey infused cream, then a layer of blueberries. Repeat the layers until the glasses are filled. Top with crushed cookies if desired.
- 5
Chill and Serve
Refrigerate the verrines for at least 1 hour before serving to allow flavors to meld.