Hey there, breakfast enthusiasts and brunch lovers! Wake up you palate with this bright and decadent Meyer Lemon & Mascarpone Cream Parfait. Layers of tangy and zesty lemon curd combine with velvety smooth mascarpone cream to create a symphony of citrusy goodness that will awaken your taste buds. Whether you’re hosting a leisurely weekend brunch or simply treating yourself to a luxurious morning meal, this layered parfait is the perfect way to elevate your breakfast experience. So, grab a spoon and let’s dive into this mouthwatering breakfast delight!
Myer Lemon Curd & Mascarpone Cream Parfait
Recipe by Chef John McConnell
1 cup sugar
Zest of 3 lemons
1 cup lemon juice
4 tbsp unsalted butter, chilled and cut into pieces
½ tsp kosher salt
Cook the eggs, sugar, lemon zest and lemon juice in a medium saucepan, whisking continuously, over low heat for 10 minutes or until thickened. Do not overcook, as the eggs will curdle. Set aside.
In a blender, blend the 10 ounces of Clif Family Organic Meyer Lemon Marmalade until larger pieces of Meyer lemon rind are chopped. Add the curd mixture and blend on low speed. Add one tablespoon of cold butter at a time, until butter is incorporated. Add salt.
Pour the Meyer lemon curd into a glass container, cover the surface with plastic wrap, and allow the mixture to cool in the refrigerator.
While the mixture cools, whisk the mascarpone, buttermilk, vanilla, and powdered sugar in a large mixing bowl. Mix until well combined and slightly thickened. Refrigerate until the parfait is ready to be assembled.
In a clear jar layer ingredients starting with granola, then mascarpone cream, followed by Meyer lemon curd. Continue layering ingredients until the desired height is achieved. Finish the top layer with a final sprinkling of granola.