RASPBERRY AND LEMON CREAM MARTINIS
{via Bite-Size Desserts}
Ingredients:
1/2 cup heavy whipping cream
1/2 tsp pure vanilla extract
1/2 cup chilled lemon curd
3/4 cup fresh raspberries
1 tsp finely grated or minced lemon zest
Directions:
Whip the cream in a chilled bowl of an electric stand mixer with the wire whip attachment OR in a chilled large mixing bowl using a hand-held mixer on medium speed until frothy.
Add the vanilla and continue to whip until the cream folds soft peaks.
Stir the lemon curd to make sure there are no lumps. Gently fold the lemon curd into the whipped cream in 2 stages, blending thoroughly.
Fit a 12- or 14-inch pasty bag with a large open star tip and fill the bag partway with the lemon cream. Pipe the cream into the mini martini glasses, filling them one-third full.
Set aside 6 raspberries for garnishing the tops, and arrange 3 or 4 raspberries over the cream in each glass, laying them on their sides. Pipe the remaining lemon cream over the raspberries to fill the glasses.
Place a raspberry, with the pointed end facing up, on top of the lemon cream in each glass, and scatter lemon zest over the top.
STORAGE TIP: Refrigerate the martinis, loosely covered with waxed paper and then tightly wrapped with plastic wrap, up to 3 hours before serving.
ENJOY!
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