Lemon Curd Strawberry Swirl

Lemon Curd Strawberry Swirl

1 Tbs. Kerrygold butter
1/2 cup instant white rice
1 cup organic cream
1 pinch of lemon salt
1 pastured egg
2 Tbs. Easy Lemon Curd
2 Tbs. strawberry preserves – See Quick Triple Berry Jam
1 Tbs. preserved lemons, rinsed and sliced

 

Combine the butter, rice, and cream in a small sauce pot and bring to a low boil. 

 

Stirring constantly, reduce to a simmer, and cook until thick and creamy. Add the salt and the egg.

 

Continue to whisk until the egg is fully cooked and the entire mixture is extremely thick and creamy.

Remove from heat and add the lemon curd.

Just before serving, swirl in the berry preserves and top with preserved lemon slices.