Whipped Brie & Lemon Rosemary Curd to kick off season 2 of my "Just A Bite" series ep.1! This combination was so unexpectedly delicious! The sweet tang of the curd goes SO well with the rich creaminess of the brie. PS you'll have leftover curd! Just store in the fridge for a week. Ingredients: * 4 egg yolks * 5 oz cold unsalted butter * 1/3 cup lemon juice * Zest of 1 lemon * 1 rosemary sprig + more for frying * 2/3 cup cane sugar * Pinch of salt * 10 oz brie (no rind) * 3 oz cream cheese * Pinch of flaky salt * Crushed pistachio for topping * A tiny drizzle of honey Directions: 1. Add the rosemary leaves, sugar and lemon zest to a sauce pan. Massage the rosemary and lemon with the sugar to release their oils. 2. Add in egg yolks, pinch of salt and lemon juice. 3. Whisk on medium heat until it coats the back of a spoon and it hits 175F-180F. 4. Remove from the heat and whisk in the butter. Strain, transfer to a container placing a piece of plastic wrap on top to avoid it forming a skin and let cool fully in the fridge. 5. Add the brie and cream cheese to food processor and process until smooth. 6. Fry some rosemary leaves in olive oil for 30 ish sec. They'll be crispy. 7. Pipe the dip into a plate, add the curd, pistachios, honey, salt and fried rosemary. #whippedbrie #lemoncurd #easyrecipes #appetizers #brie
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