Thursday, 8 February 2007
BLUEBERRY ZESTY LEMON CURD & MASCARPONE
4 Original Wraps
4 tbsp Tiptree lemon curd
Finely grated zest of 2 large lemons
Juice of 1 large lemon
2 tbsp chopped fresh mint
225g/8oz fresh blueberries
Icing sugar and fine shreds of lemon zest, to decorate
Lay the wraps on a flat surface and use a heart- shaped or circular cutter to cut out four shapes from each wrap.
Heat a large non-stick frying pan and add the shapes, a few at a time. Cook for 1-2 minutes on each side until lightly browned and crispy. Remove and cool.
Meanwhile, beat the mascarpone and lemon curd together in a large bowl. Add the lemon zest, lemon juice and mint, stirring well, then add the blueberries and carefully mix them in, without breaking them up.
Spread the mixture thickly onto half the cut out shapes and top with the remainder. Serve, sprinkled with a little icing sugar and decorated with fine shreds of lemon zest.
Plenty for 2!
This recipe was very kindly supplied by Phil Vickery, thanks Phil!