PUCKER UP, YVONNE!
Steps:
- For the lemon curd: Fill a saucepan just over one-quarter full with water and bring to a simmer over medium-low heat. In heatproof bowl that fits over the saucepan, combine the lemon juice and cornstarch and whisk well to combine. Place the bowl on top of the saucepan and add the butter and sugar. Whisk constantly until the sugar is dissolved, and then add the eggs slowly, a bit at a time, continuing to whisk until the mixture thickens. Remove from the heat and stir in the lemon zest. Let cool, and then place in the fridge to chill and firm up.
- For the raspberry sauce: Combine the prosecco, sugar and raspberries in a large saucepan and bring to a simmer over medium heat. Stir to mash up the berries a bit. Simmer until the liquid is reduced and syrupy, 5 to 10 minutes. Set aside.
- For the puff pastry: Preheat the oven according to package instructions. Unfold the puff pastry on a lightly floured surface. Cut the pastry into 16 squares or cut 16 rounds using a cookie cutter. Place the pastry on a baking sheet and brush each with the egg wash. Bake according to package instructions.
- For the whipped cream: Whip the heavy cream with the limoncello, sugar and lemon zest.
- To serve, place 2 pastry pieces on a plate and top with lemon curd, raspberry sauce and whipped cream. You will have some leftover lemon curd.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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Melissa Testino
[email protected]I'm not sure about this recipe. It seems like it might be too sour for my taste.
MD Kamal hossain
[email protected]This recipe sounds delicious! I can't wait to try it.
Carol Springer
[email protected]I'm always looking for new and exciting recipes to try. This one looks like it has a lot of flavor.
SK Jibon
[email protected]I'm not a big fan of pork, but I'm willing to try this recipe because it sounds so good.
Zishan Vs7
[email protected]This recipe is a bit too complicated for me. I prefer recipes that are quick and easy to make.
MD.Shuaeb S.s
[email protected]I'm not sure what went wrong, but my sauce turned out way too sour. I think I might have added too much vinegar.
Zaphnath Gitau
[email protected]This recipe is a great way to use up leftover pork. I had some cooked pork shoulder in the fridge and it worked perfectly.
*M*E*L*A*N*I*E*
*m*e*l*a*n*i*e*@gmail.comI'm always looking for new and exciting recipes, and this one definitely fits the bill. The sauce is so unique and flavorful.
Atiq Atiq
[email protected]This dish is definitely a winner! I'll be making it again and again.
Asraful Islam Musa
[email protected]I'm not a huge fan of pork, but this recipe changed my mind. The sauce is so flavorful and the meat is cooked to perfection.
PRINCE WAHID
[email protected]The sauce is a bit too tangy for my taste, but I think it would be perfect with some grilled chicken or fish.
Tazzi Moni
[email protected]I love how easy this recipe is to make. I can have it on the table in under 30 minutes.
Alina Ahmad
[email protected]This recipe is a keeper! The sauce is perfectly balanced, not too sweet and not too sour.
story animation time
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The sauce is so versatile, I've even used it on chicken and fish.
Destiny Samson
[email protected]This recipe was a hit at my last dinner party! Everyone loved the unique and tangy flavor of the sauce.