- Desserts, Tea Time Treats and Breakfast
Lemon & Poppyseed Scioche® with Lemon & Vanilla Curd, Blueberries and Mascarpone
Scioche® (Lemon & Poppyseed)
For the lemon and vanilla curd:
4 Medium free-range eggs
275g Vanilla sugar
4 large unwaxed lemons, zest and juice
200g Unsalted butter
2 tsp Cornflour
150g Blueberries, washed
To make the curd, crack the eggs into a medium sized pan and whisk lightly.
Add the remaining ingredients, place pan over a medium heat and gently whisk until butter has melted.
Continuously whisk the mixture over a medium heat for approximately 8 minutes or until the mixture thickens.
Remove pan from heat and pour the curd into sterilized jars and seal jars while curd is still hot. Store in a cool place for up to 2 weeks.
Warm the lemon and poppy seed scioche and serve with lemon curd, creamy mascarpone and a scattering of blueberries.