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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Irfan Don
[email protected]This dish is a bit too spicy for my taste.
Angel Price
[email protected]I love the tangy flavor of this dish.
Doctor midnight Shillah powers ssempijja
[email protected]This dish is perfect for a potluck.
Shehneela Shandar
[email protected]This recipe is a great way to use up leftover turkey.
Original TheWel5hMan
[email protected]I'm not sure what went wrong, but my dish didn't turn out as good as the picture.
Abubakar Aminu
[email protected]This dish is a bit bland for my taste. I would add more spices next time.
Puleng Legwale
[email protected]I love the presentation of this dish. It's so colorful and inviting.
Hirdayanand Chaudhry
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make.
Md Saykot
[email protected]This dish is a great way to get your kids to eat their vegetables.
Cory'n Haywood
[email protected]I wasn't a fan of the texture of this dish. It was a bit too chewy for my taste.
BROWN LION
[email protected]This recipe was easy to follow and the dish turned out great. I'll definitely be making it again.
Najim Khan
[email protected]I had some trouble finding some of the ingredients for this recipe, but it was worth the effort.
Juan Betancur
[email protected]This dish is a bit too tart for my taste, but I think it would be great for people who like sour flavors.
Franklin Clews
[email protected]I wasn't sure about the combination of flavors in this dish, but I was pleasantly surprised. It was really good!
Nokhaiz Iqbal
[email protected]This recipe is a great way to use up leftover chicken. It's also a great dish to make for a crowd.
Zahid Hayat
[email protected]I love the simplicity of this recipe. It's only a few ingredients and it comes together in no time.
Mateja Obradovic
[email protected]This dish was so delicious! The combination of flavors was amazing.
TailWhip Exotics
[email protected]I've made this recipe several times and it always turns out perfectly. It's a great go-to dish for when I need something quick and easy.
MR Khuzaima
[email protected]This recipe was a hit at my last party! Everyone loved the tart and tangy flavor of the Pucker Up Yvonne.