Blood Orange and White Chocolate Cream Cups

By Chez_Alexander

Ingredients

• 1 (1.9 oz) package frozen mini phyllo cups, thawed
• 1 TBS grated blood orange rind, divided (2 tsp / 1 tsp)
• 1/4 cup + 2 tsp granulated sugar, divided (1/4 cup / 2 tsp)
• 1/4 cup fresh blood orange juice
• 1 TBS fresh lemon juice
• 2 tsp cornstarch
• 2 large egg yolks
• 1 TBS butter
• 2 oz premium white chocolate, finely chopped
• 1/4 cup heavy whipping cream, divided (1 TBS / 3 TBS)

Details

Servings 15
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 350F.

2. Place phyllo cups on a baking sheet. Bake at 350F for 7 minutes or until crisp. Cool completely.

3. Sprinkle 2 tsp rind evenly on a baking sheet covered with parchment paper. Bake at 350F for 7 minutes or until rind is dry, stirring and rotating pan after 7 minutes. Cool completely on pan.

4. Combine remaining 1 tsp rind, 1/4 cup sugar, juices, cornstarch, and yolks in a small, heavy saucepan over medium heat; stir with a whisk until smooth. Cook 6 to 8 minutes or until thick and bubbly. Whisk in butter. Place pan in a large ice water filled bowl; cool, stirring mixture occasionally.

5. Place white chocolate and 1 TBS whipping cream in a microwave-safe bowl. Microwave at HIGH 20 seconds or until chocolate melts; stir until smooth. Let stand 5 minutes or until slightly cooled. Combine remaining 3 TBS cream and 2 tsp sugar in a small bowl. Beat with a mixer at high speed until stiff peaks form. Gently fold whipped cream into chocolate mixture.

6. Spoon about 2 tsp curd into each phyllo cup; top each with about 2 tsp cream. Sprinkle with dried rind.

Makes 15 cups. Each cup = 2 Weight Watchers points.