- Juice and zest from 4 organic lemons
- 200 g Sweet Nature Cane Sugar
- 100 g soft butter
- 3 eggs
- 1 egg yolk
- 250 g fresh ginger
- 100 g Sweet Nature Cane Sugar
- 150 ml water
- 75 g mascarpone
- 4 tbsp. powdered sugar
- 250 ml whipped cream
- 5-6 strawberries
Preparation Lemon Curd:
Place the lemon zest and cane sugar in a bowl, and combine well by rubbing together (for best results pulse the zest and sugar in a food processor, or with a hand mixer). Add the butter and cream until smooth. Add the eggs and egg yolk one at a time, mixing with each addition. Stir in the lemon juice. Pour the mixture into a double boiler. While stirring constantly, simmer the mixture over a medium heat. Continue simmering until the mixture thickens. Remove the mixture from the stove, transfer to a bowl and refrigerate.
Peel the ginger, cut it into very thin slices, and slice these slices into thin strips. Mix the sugar and water together in a pot and bring to a boil. Add the ginger pieces and allow to simmer for ca. 4-6 minutes.
Pour the ginger and the syrup into a jar, and allow cooling.
Remove four tablespoons of the ginger out of the ginger syrup and chop into small pieces. Now mix the chopped ginger with 1 tbsp. syrup, the mascarpone, and powdered sugar until smooth.
Whip the cream and carefully fold it into the mascarpone. Wash, dry and cut the strawberries into small pieces, before folding them into the cream. Using a fork, swirl 8 tbsp. of the lemon curd through the cream mixture.
Divide the cream between glasses, or dessert bowls, and decorate with ginger pieces and more lemon curd. Alternatively you can layer the cream, lemon curd, and ginger syrup in glasses.