Ingredients
130g freshly squeezed lemon juice (100g lemon juice + 30g orange juice)
Zest of 2 untreated lemons (1 lemon + 1 orange)
30 g sugar
2 whole eggs (100 g)
110 g white chocolate
Red fruits or other
Preparation time:
Melt the chocolate in a microwave water bath. Wash the lemons. Recover the zest as well as the juice of lemon (and orange if you use it). Mix eggs, sugar, juice and zest of lemons.
Pour into a saucepan and cook over low heat, stirring like a lemon curd, until the cream thickens.
Then pour over the chocolate in several batches, then blend in a blender (a step I skipped because my cream was smooth and I also wanted to keep the zest). Pour into verrines and place in the refrigerator for at least 3 hours. Serve with red fruits (or others depending on what you have).
