Presented by Chef Timothy Groody, Fork! Restaurant
Yogurt Lemon Curd
½ cup milk
½ cup lemon juice
½ cup sugar
5 egg yolks
1 T corn starch
1 cup cackleberry yogurt whipped
Heat milk & ½ the sugar until 185*.
Whisk remaining sugar & cornstarch into the yolks.
Temper in the heated milk slowly to the yolks, whisking the entire time.
Pour back into the pot.
Heat over medium heat.
Stir & scrape constantly with a rubber spatula until thick.
Lay out flat & cool in refrigerator or over an ice bath.
When cool whisk together with whipped yogurt.
Reserve in an airtight container, refrigerated for several days.
Parfait (4 8 oz glasses)
1 pt blueberries
½ pt blackberries
½ pt raspberries
In a small glass or bowl layer the berries(use each berry on every layer) & the yogurt curd.
The amount of layer is determined by the glass or bowl size.
Serve with a thin cookie.