This dessert was prepared by Terra Momo Restaurant Group and served at the 2018 Farm to Table fundraiser dinner held at Terhune Orchards. This annual event supports Mercer County Sustainability Coalition is an alliance of the Green Teams and sustainability organizations of Mercer County which works to promote a regional and collaborative approach to sustainability initiatives.
6 egg yolks
1 cup granulated sugar
1 stick butter
Juice of half of lemon
2 fresh peaches, peeled, pitted, pureed (1 cup)
1 ½ pints fresh blueberries
½ cup granulated sugar
1 tsp lemon zest
1 Tbsp lemon juice
3 Tbsp Grand Marnier
1 cup heavy cream
2 Tbsp sugar
1 tsp vanilla extract
8 fresh mint leaves
1. In a heavy bottom sauce pan over low heat whisk the egg yolks and sugar until thickened.
2. Add the butter and stir until melted
3. Add the lemon juice and peach puree. Stir until thickened.
4. Pour into 10 ounce glasses or ramekins. Allow to cool completely in refrigerator, 4 hours.
Meanwhile, combine blueberries, ½ cup sugar, zest, lemon juice and Grand Marnier. Set aside in refrigerator.
Before serving, whip heavy cream with 2 tablespoons sugar and vanilla in the bowl of a standing mixer until stiff peaks have formed, 2 minutes.
Top curd with whipped cream and blueberries. Garnish with fresh mint.