Chocolate
Red velvet trifle with lemon curd
For the Red velvet cookies
Ingredients:
- 250gr. self- raising flour
- 120gr. butter (room temperature)
- brown sugar lightly packed
- 50gr. granulated sugar
- 125gr. white chocolate chips
- 20gr. cocoa powder
- 2 eggs (room temperature)
- 60ml milk
- 1 teaspoon red food colouring paste
Instructions:
Using a stand mixer fitted with the whisk attachment, beat the butter, brown sugar and the granulated sugar on high speed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs and milk and beat for another 2 minutes. Alternate the whisk with the paddle attachment. Pour the flour, cocoa powder and the food colouring. Turn the mixer on medium and beat until a soft dough is formed, about 4 minutes. Turn off the mixer and fold in the chocolate chips. The dough will be sticky.
Preheat oven to 350F/180C degrees. Line two large baking sheets with parchment paper. Drop rounded balls of dough, the size of 1.5-2 tablespoons, onto prepared baking sheet. Place 9 balls onto each baking sheet. Bake for 11-12 minutes.
Leave to cool on the pan for 5 minutes and then carefully transfer to a wire rack to cool completely.
For the Lemon curd
Ingredients:
- 100 ml fresh lemon juice
- 80gr cold butter cut into pieces
- 100gr granulated sugar
- 2 eggs
- Fresh spearmint leaves and lime zest for the decoration
Instructions:
Place the lemon juice, sugar, and the eggs in a pot. Heat the mixture over medium heat whisking constantly. Once the mixture becomes the consistency of a smooth cream (about 5 minutes later), remove from the heat and add the cold butter one piece at a time, whisking constantly to prevent curdling. Let it cool in room temperature and then place it in the fridge for a couple of hours to cool completely.
Serve in a glass like a traditional trifle or in a plate as shown in the link below!
https://www.youtube.com/watch?v=DhuETuM1f08&t=22s
About the chef:
Antonis Foskolos was born and raised in Thessaloniki, Greece and is a graduate of La Chef Levi. After working and training at 5-star hotels for 3 years, and motivated by his passion for the culinary arts, he decided to move to Athens, a leading European metropolis in gastronomy. He can currently be found doing what he loves at Emelisse Nature Resort located in Fiscardo, Kefalonia where he is the Executive Chef and on YouTube @antonisfoskolos where he is providing instructional videos for some of his favourite recipes.
