Clytie: Strawberry and Lemon Verrines

 These verrine will brighten you up like the way the sun do, ^^. 

 I choose the name Clytie because she is the women who turn into the sunflower (ok, her story is a tragic so we stop here). Actually I think about something that will make me brighten me up, ^^ so when I went to the supermarket yesterday, my imagination started to go wild, I really want to make these verrines.
The base of the verrines is a strawberry cream, sweet cream with lovely fragrance, follow by the lemon curd, tangy sweet cream, that has the eye opening effect ^^. The last part is the Mascarpone cream, lightly sweet rich cream,that combine the two flavors together.
You can serve it as an after dinner dessert, or as a afternoon treat. I think the later will be great esp when you feel sleepy, haha.

Clytie: 

Strawberry and Lemon Verrines 

Serves about 5-6 (depend on the size of the glass)

Strawberry cream

50g ................................ Strawberry puree

35g ................................ Milk

35g ................................ Sugar

1/4tsp ........................... Lemon juice

2g ................................... Gelatin sheets

100g .............................. Whipping cream

........................................ Red food coloring (optional)

LEMON CURD

65g ................................ caster sugar

1 egg ............................. lightly beaten

40g ............................... unsalted butter, chopped

50 ml. ........................... lemon juice

Mascarpone cream (you won't use all of it)

125g ............................... Mascarpone Cheese

1 ...................................... Egg yolks

1 ...................................... Egg Whites

25g ................................. sugar

1tsp ................................ Vanilla extract

........................................ Fresh berries for serving

Make the Strawberry cream:

Bloom the gelatin in cold water.

Boil together milk, strawberry puree, sugar and lemon, then take out of the heat and stir in the gelatin. Let it cool completely and mix in the whipping cream and color if using.

Pour in the glasses and let them firm up in the refrigerator.

Make the lemon curd:

For lemon curd, whisk all ingredients continuously in a heatproof bowl over a saucepan of simmering water until thick and glossy. 

Wait until cool to room temperature, spoon onto the strawberry cream, refrigerate until cool.

Make the mascarpone cream:

 Beat egg yolks and10g of the sugar in a large bowl. Add the mascarpone and vanilla extract, mixing gently until just combined.
Note from dailydelicious: When mixing the cheese and egg, folding by using the spatula is the better way to smoothen the cheese without breaking down the fat.

Beat egg whites with 15g of the sugar in a medium bowl until medium stiff peaks form.
Using a large metal spoon or rubber spatula, gently fold egg whites into the mascarpone mixture.

Pipe the Mascarpone cream over the lemon curd, refrigerate until ready to serve.
Decorate with fresh berries before serving.

Clytie: Strawberry and Lemon Verrines 

Clytie: Strawberry and Lemon Verrines