White Chocolate Cherry Crumble with Lemon Curd (serves 12)
Ingredients & methods of White Chocolate Cherry Crumble with Lemon Curd
Ingredients for white chocolate cherry
1 ½ cup fresh cherries (seeds removed)
1 ½ cup all-purpose flour
4 table spoons butter
½ cup white chocolate
¼ cup butter milk + more if required
1 tea spoon baking powder
2 table spoons sugar
- In a food processor or a standing mixer add the flour, baking powder, sugar and butter. Churn it on a slow speed till it crumbles. Add the seedless cherries and white chocolate and again churn on a slow speed. Add the butter milk but keep a watch that your crumble doesn’t get too wet. Mix it well and take it out on a clean dusted flour. Just knead for 5 second. Pre-heat the oven at 200 degrees Celsius. On a baking sheet place the white chocolate cherry crumble. Make it flat either by hand or spatula. Bake it for 20-25 minutes till it turns brown. Let it cool.
- Ingredients for lemon curd
¼ cup condensed milk
½ cup Sugar
10 table spoons water
¼ cup lemon juice
3 table spoons butter
1 tea spoon lemon zest
2 table spoon corn flour
- In a bowl add water and corn flour. Mix well. In a pan add sugar, lemon juice and lemon zest. Cook on a slow flame till the sugar dissolves. Add the corn flour mixture and keep stirring continuously on a slow flame. Add the butter and let it melt. Once the butter melts add the condensed milk and mix it well and switch off the flame. If you see any lumps in the lemon curd strain it with a strainer. Pour it in the piping bag and keep in the refrigerator till needed.
Assembling the dish
Cut the white chocolate cherry crumble into pieces. Arrange it on a platter and pour the lemon curd on it with the piping bag. Serve it plain or with vanilla icecream.