Lemon Curd with Whip Cream Topping
1 cups turbinado sugar
2/3 cup lemon juice (3 to 4 lemons)
1 tablespoon grass pastured gelatin
1.5 cup raw cream
4 extra-large egg yolks
Zest 3 lemons, set aside
Juice the 3 lemons yielding 2/3 cup of juice
Pulse the zest and sugar in a processor until finely minced
Put sugar/peel into a small pot of low heat adding lemon juice, heat over low heat stirring while sugar begins dissolving, turn off heat.
Put in gelatin stirring and let it sit until gelatin starts to bloom
Turn on heat to medium high, whipping in egg yolk and cream, stirring constantly until it thickens (about 10 minutes). If chunky use an immersion blender.
For whip cream topping
2 cups whip cream
½ cup maple syrup
2 teaspoons vanilla extract
½ tablespoons crushed and finely chopped vanilla bean (optional)
Use an immersion blender and whip all ingredients moving blender up and down to incorporate air until super thick.
Top curd with cream.
Set in fridge for 10 minutes to cool.