Lemon curd over biscotti crumbs with fresh berries
- Preparation Time15 mins
- Cooking Time10 mins
2) Remove the bowl from the heat and add the rosemary and butter a little at a time, whisking until each addition is incorporated and the curd becomes thick. Transfer to a bowl, cool and then refrigerate until well chilled.
3) Divide the berries among six decorative bowls or glasses. Top with a dollop of the lemon curd and sprinkle with biscotti crumbs.
Cook's Note: Time of the year matters with rosemary. If you use rosemary in the winter, use half as much because it's stronger - it grows slower and the taste is concentrated.
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