Lemon Curd Rabbits
What's inside
(9) Picadilly Rabbits: house-made lemon curd + 36% cacao white chocolate
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How to Experience
Serve alongside Katrina’s Lemon Curd Sugar Cookies:
Ingredients
• 1 cup unsalted butter (8 oz)
• 1 cup granulated white sugar
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract or ½ teaspoon orange blossom water
• 1 egg
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 cups all-purpose flour
• 1 cup almond flour
• sugar crystals
Preheat oven to 350° F. In the bowl of your mixer, cream butter and sugar until smooth, at least 3 minutes. Beat in extracts and egg.
In a separate bowl, combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
Roll out into a 3” in diameter log on a floured surface. Chill in the refrigerator for 25 min. Roll into sugar crystals and cut into ¼ inch round slices. Bake for 6-8 minutes. They should not brown.
Let cool on a cookie sheet for 2 minutes then place a lemon curd rabbit on top and enjoy.
How to care for your collection:
Living in Paris, Katrina learned the Parisian ritual of purchasing chocolate and pastry daily. We infuse this ritual into all our products with exotic and ephemeral ingredients.
Care:
This collection is FRESH and PERISHABLE and MUST be refrigerated. Keep this box of haut-chocolat cool until two hours before serving. Consume by listed expiration date.
Details:
Contains: Milk, egg, soy
Processed on equipment that also processes Milk, Soy, Wheat, Eggs, Peanuts, Sesame and Tree Nuts.
SKU: CN-RABBIT-LEMON
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Superior Sourcing
A.O.C. Bordier Butter
Brittany, France
The most famous regions for butter in France are Normandy and Brittany, where it rains a lot and the cows have plenty of green grass to eat. There is a word in French – terroir – which translates to “the history of the soil.” This one term sums up an idea that is absolutely fundamental to French food and wine. In terms of butter, we believe that you can taste what the cows eat, as it comes through in their milk. In a sense, rich soil equals rich tasting butter. But it’s not just the terroir that makes butter so tasty… French butter also has a higher fat content. While most countries use about 80% butterfat in their butter, French law requires at least 82% butterfat. Bordier butter is a favorite and made by a man that has devoted his life to making butter, so he knows his stuff. Bordier butter hails from Brittany and is rich, creamy and bright yellow. Mr. Bordier comes from a family of cheesemongers, sailor Jean-Yves Bordier dropped anchor in the Breton port city of St. Malo in the early 1980s. There, he perfected the art of kneading butter, using time-honored gestures popular with 19th century butter artisans. In 1985, Bordier became a butter artisan in his own right and acquired the venerable La Maison du Buerre Creamery. Bordier’s preservative-free butter takes a total of 72 hours to be made, 12 times longer than many commercial butters. Most of it is spent allowing it to mature/culture to deepen in flavor and complexity while churning it takes 50 minutes. Renowned worldwide for their silken consistencies, nuanced aromatics, and the light dusting of salt which gives each flavor its signature balance.
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Inspiration
“Always on the go and hopping towards high teatime, these little bunnies bring with them a taste of jolly England. And what isn’t better with a spot of tea, than an English biscuit? Pair these little rabbits with my favorite lemon curd sugar cookies- a recipe fit for the Brits!”
Peace, Love and Chocolate®,
Katrina
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