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1 (1.9-ounce) package frozen mini phyllo cups thawed
1 T grated blood orange rind divided
1/4 C + 2 tsp sugar divided
1/4 C fresh blood orange juice
1 T fresh lemon juice
2 tsp cornstarch
2 large egg yolks
1 T unsalted butter
2 oz premium white chocolate, finely chopped
1/4 C heavy whipping cream divided
Preheat oven to 350 degrees. Place phyllo cups on a baking sheet. Bake 7 minutes and then cool. Sprinkle 2 tsp rind evenly on a baking sheet covered with parchment paper. Bake at 350 degrees for 7 minutes or until the rind is dry stirring and turning the pan. Cool on the pan.
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 6-8 minutes until thick and bubbly. Whisk in butter. Place pan in a large ice-filled bowl; cool stirring occasionally.
Place white chocolate and 1 T whipping cream in a microwave safe bowl. Microwave at high for 20 seconds or until chocolate melts, stir until smooth. Let stand 5 minutes or until slightly cooled. Combine remaining 3 T cream and 2 tsp sugar in a small bowl. Beat with mixer at high speed until stiff peaks form. Gently fold whipped cream into chocolate mixture.
Spoon about 2 tsp curd into each phyllo cup; top each with about 2 tsp cream and sprinkle with dried rind.
Recipe from Patsy Lincolnhol that she found in a magazine.