INGREDIENTS
Lemon curd:
- 6 yolks
- 120ml cup lemon juice
- Zest of 1 lemon
- 225g sugar
- 115g stick unsalted butter
- Pinch salt
Fresh strawberry salsa:
- 200g diced strawberries
- 125g raspberries
- 54g brown sugar
- Jalapeño pepper, finely chopped (as much or as little as you like)
- 1 tbsp lemon juice
- 1 tbsp tequila (optional)
- Zest of half lemon
To assemble:
- 20g marcona almonds, chopped
- 350ml heavy whipping cream, whipped to soft peak
- Zest of half lemon
Instructions
- For the Lemon Curd: Whisk together all the lemon curd ingredients except the butter in a large metal bowl. Place the bowl over a pot of gently simmering water set up as a double boiler. Stir constantly with a rubber spatula until the lemon curd begins to thicken, about 10 minutes. Add the butter and continue to stir until it is completely melted and the curd is quite thick; it will be the consistency of smooth pudding. If there are any lumps, strain the curd into a container; then cover with plastic wrap and place in the freezer until cool. Then refrigerate.
- For the strawberry salsa: Combine all the strawberry salsa ingredients in a bowl and allow to sit for at least an hour, until the sugar has dissolved (Can be made a day ahead).
- To assemble: Fold the chilled lemon curd, whipped cream (reserve about ½ cup for topping the fools) and zest together. Spoon a few tablespoons into each glass. Top with a couple tablespoons of the salsa. Repeat until the glasses are full. Top with a dollop of whipped cream and chopped almonds. Can be assembled an hour before serving.