Blood Orange and White Chocolate Cream Cups
- 1 (1.9-ounce) package frozen mini phyllo cups, thawed
- 1 tablespoon grated blood orange rind, divided
- 1/4 cup plus 2 teaspoons sugar, divided
- 1/4 cup fresh blood orange juice
- 1 tablespoon fresh lemon juice
- 2 teaspoons cornstarch
- 2 large egg yolks
- 1 tablespoon unsalted butter
- 2 ounces premium white chocolate, finely chopped
- 1/4 cup heavy whipping cream, divided
- calories 86
- fat 5.1 g
- satfat 2.4 g
- monofat 0.9 g
- polyfat 0.2 g
- protein 1 g
- carbohydrate 9 g
- fiber 0.0 g
- cholesterol 33 mg
- iron 0.0 mg
- sodium 19 mg
- calcium 12 mg
How to Make It
Preheat oven to 350°.
Place phyllo cups on a baking sheet. Bake at 350° for 7 minutes or until crisp. Cool completely.
Sprinkle 2 teaspoons rind evenly on a baking sheet covered with parchment paper. Bake at 350° for 7 minutes or until rind is dry, stirring and rotating pan after 7 minutes. Cool completely on pan.
Combine remaining 1 teaspoon rind, 1/4 cup sugar, juices, cornstarch, and yolks in a small heavy saucepan over medium heat; stir with a whisk until smooth. Cook 6 to 8 minutes or until thick and bubbly. Whisk in butter. Place pan in a large ice water-filled bowl; cool, stirring mixture occasionally.
Place white chocolate and 1 tablespoon whipping cream in a microwave-safe bowl. Microwave at HIGH 20 seconds or until chocolate melts; stir until smooth. Let stand 5 minutes or until slightly cooled. Combine remaining 3 tablespoons cream and 2 teaspoons sugar in a small bowl. Beat with a mixer at high speed until stiff peaks form. Gently fold whipped cream into chocolate mixture.
Spoon about 2 teaspoons curd into each phyllo cup; top each with about 2 teaspoons cream. Sprinkle with dried rind.
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