Berry and Lemon Fruit CupTheWorldWideGourmet.com
Total time: 30 to 60 min
Preheat the oven to 190°C. (380°F.)
Preparation time: 20 minutes
Cooking time: 30 minutes
Difficulty: Average
Nutritional values
per 100 g
per portion
Energy:148.4 kcal
Proteins:4.1 g
Fats:2 g
Carbohydrate:29.6 g
Fibers:0.8 g
Sugar:22.2 g
Cholesterol:80.3 mg
Sodium:36.8 mg
Calcium:39.7 mg
Energy:645 kcal
Proteins:17.8 g
Fats:8.8 g
Carbohydrate:128.5 g
Fibers:3.6 g
Sugar:96.7 g
Cholesterol:349 mg
Sodium:159.8 mg
Calcium:172.4 mg
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INGREDIENTS
For 8 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
**For the lemon curd
4
lemons
4
eggs
250
g
sugar
50
g
cornstarch
1000
ml
water
**For the sponge
8
eggs
200
g
flour
200
g
sugar
finely grated zest of 1 lemon
**Soaking liquid
200
ml
simple syrup
100
g
lemon juice
**Garnish
berries (raspberries, small strawberries, blackberries, red currants)
METHOD
Making the sponge
- Beat the eggs, sugar and lemon zest until thick and foamy.
- Gently fold in the flour. Spread the batter on a prepared baking sheet.
- Bake for 22 minutes in a preheated 190° C (380° F). Cool and cut into 3 x 3 cm (1 1/4") squares.
Soaking liquid
- Bring the 100 ml (6 Tbsp.) water and 100 g (1/2 cup) sugar to a boil to make the syrup.
- Combine the syrup with the lemon juice and kirsch and moisten the sponge squares in the mixture.
Lemon curd
- Grate the zest from the lemons and squeeze the juice. Bring the water to a boil. Combine the eggs, sugar and cornstarch, add the lemon zest, juice and hot water.
- Heat, stirring constantly, until the mixture thickens and comes to a boil. Strain.
Assembly
- Use transparent dessert cups so that the ingredients can be seen.
- Alternate layers of soaked sponge cake, berries and lemon curd.
SOMMELIER
Alex Gallardo suggests a 2001 Molino Real from the Compania de Vinos Telmo Rodriguez, made from Malaga muscat grapes. A subtle, complex muscat with full, characteristic varietal flavors and superb acidity that pairs wonderfully with the dessert's flavors.
