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Meyer Lemon Mascarpone Custard with Meyer Lemon Syrup

Chef Don Curtiss, Seattle

Number of servings

Meyer Lemon Mascarpone Custard ingredients

4 gelatin sheets (gold strength)
0.25 cup cold water
2 tablespoons freshly-squeezed Sunkist® Meyer lemon juice
4 teaspoons Sunkist Meyer lemon zest, finely minced
2 cups heavy cream
1 cup sugar
3.5 cups sour cream
6 fluid ounces mascarpone cheese
1 tablespoon vanilla extract

Meyer Lemon Syrup ingredients

2.5 cups sugar
2.5 cups water
0.5 cup freshly-squeezed Sunkist Meyer lemon juice
0.25 cup Sunkist Meyer lemon zest, finely minced
0.5 cup Grand Marnier

Assembly and Plating ingredients

1 fluid ounce Sunkist® Meyer Lemon Syrup (above recipe)
1 each Sunkist® Meyer Lemon Mascarpone Custard (above recipe)
Seasonal berries
Lemon balm, for garnish

Meyer Lemon Mascarpone Custard

Directions

Break gelatin sheets in half and place in a small bowl with water to soak. Soak until the gelatin is soft.
Place bowl over a burner on low to quickly melt gelatin. (You can also do this in a plastic measuring cup in the microwave).
Meanwhile, in a large bowl whisk the remaining ingredients together with the melted gelatin and place bowl over a pan of simmering water. Whisk mixture until it is smooth and hot.
Ladle 6 fluid ounces in each glass custard dish.
Place custards on half sheet pans and cover with plastic wrap – be sure not to let the wrap touch the top of custards.
Refrigerate overnight or a minimum of 12 hours before serving.

Assembly and Plating

Directions

Ladle the Lemon Syrup onto a large plate or shallow bowl.
Dip custard cup in HOT water. Run knife around sides to loosen.
Firmly hit custard out onto a spatula, transfer to plate.
Scatter with berries and garnish.