Blood Orange and White Chocolate Cream Cups

Ingredients

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

Procedure

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.