Method:
2. Meanwhile, make the Lemon Curd. In a large bowl, place the cubed butter and place a strainer on top. Hydrate the gelatine by placing it in a small bowl with cold water, allow to soften for a few minutes, then squeeze out excess water. Add gelatine to the bowl with the butter.3. In a medium saucepan add the sugar and eggs and whisk together. Add the lemon zest and juice and whisk in well.
Place the saucepan over medium heat, and then whisk constantly for about 5 minutes, until it thickens slightly and just starts to boil.
4.Pour the mixture through the strainer to melt the butter. Push through with a spatula (remember to scrape the bottom). And then whisk together until the butter is completely melted. Cover the top with cling film, touching the surface of the curd. Chill in the fridge until ready to assemble the cakes.
Continue by baking the shortbread biscuits:
5.Preheat the oven to 170 degrees fan/180C. Roll out the dough on a floured surface or between two sheets of nonstick baking paper and cut out 3-inch (7.5 cm) circles. Place on a baking sheet and bake for about 15 minutes until lightly browned. Allow to cool before topping.
6.To make the Chantilly whipped cream, place all the ingredients in a mixing bowl and whip until firm. Transfer to a piping bag with a star tip.
7.Assemble the cakes by transferring the firm lemon curd to a piping bag with either a large round tip, or no tip. Pipe a small 1-2 sized tablespoon amount in the middle of each cookie. Place cut strawberries around the sides, cut sides facing out, in the shape of a crown, and blueberries, pressing into the lemon curd.
8.Top with a swirl of piped Chantilly cream and dust with icing sugar.
9.Chill until serving.
Thank you so much Susie for providing this recipe. If you’d like to see more, please visit their Instagram page: @cotswoldsbaking
Or website: https://www.cotswoldsbaking.com
