This week I spent time preparing tiny dessert servings of two of the recipes that appear in my cookbook: Flourless Chocolate Cake and Lemon Curd.
To make the lemon curd I used juice from last year’s lemon crop, that had been frozen. When lemons are in season in Arizona, (December-February) they are really so abundant that many people give them away. So winter is a good time to juice and freeze them in measured portions to use making lemon curd all year.
I found it easier and neater to use an icing piping sleeve ( see photo) to fill tiny individual serving glasses with lemon curd. I added a raspberry, blueberry and a mint leaf and provided a teenie-tiny spoon for an elegant presentation – and a sweet little taste!
Each Flourless Chocolate Cake dessert serving is topped with powdered sugar and a raspberry !
I served trays of my tiny desserts today at the family benefit at Ronald McDonald House in Phoenix, Arizona.
It was my privilege to help other women offer a few hours of lightness and fun – hair styles, massages, make-up and treats to families who were dealing with a child in the hospital.
As the mother of four grown children and a new granddaughter, I can only imagine the anguish of parents who have a young child away from home and in the hospital. Ronald McDonald House provides a place to stay close to the children’s hospitals and is a non-profit organization that licenses the name of the famous clown but they are not operated by McDonald’s. Volunteers manage all aspects and benefit from support from sponsors in each community.
I feel blessed for the opportunity to share my passion… making desserts my family loves and serving them to other families!
- Large eggs whisked 3
- granulated sugar 3/4 cups
- fresh lemon juice 2-3 lemons 1/3 cup
- unsalted butter softened 1/4 cup
- lemon zest zest is the yelllow rind of a lemon 1 tbsp
- In a stainless steel bowl over a saucepan of simmering water whisk all ingredients and cook until 160 F and thickend.
- Pour through a seive and whisk in butter until dissolved. Add zest, serve with a raspberry and tiny spoon.