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Cranberry Lemon Marmalade and Buttermilk Caramel
#0803

Spice Islands®

Cranberry Lemon Marmalade and Buttermilk Caramel

Difficulty

  • Prep Time: 1 hour 50 minutes
  • Total Time: 5 hours 50 minutes

8 servings

Ingredients

Cranberry Lemon Marmalade

3-1/2 pounds Meyer lemons

1 cup light brown sugar

1/2 teaspoon Spice Islands® Pure Lemon Extract

1-1/2 cups water

2 cups granulated sugar

12 ounces fresh OR frozen cranberries

White Chocolate Sweet Potato Mousse

6 ounces white chocolate

1 tablespoon water

1/2 cup sweet potato puree

1/2 teaspoon Spice Islands® Ground Saigon Cinnamon

1/2 teaspoon Spice Islands® Ground Ginger

1/4 teaspoon Spice Islands® Sea Salt

1 cup heavy cream

Buttermilk Caramel

2 cups sugar

Juice of 1/2 lemon

1 to 2 tablespoons water

1/2 cup buttermilk

To taste Spice Islands® Fine Grind Sea Salt

Instructions

Cranberry Lemon Marmalade

Prepare lemons:  Using a peeler, cut thin strips of the lemon peel trying not to get any pith on the peel.  Trim the peel with a paring knife, if necessary.  Supreme (section) the lemon; catch the remaining juices in a bowl.

In a medium stainless steel pot, combine rind strips, lemon segments, light brown sugar, lemon extract and water.  Bring to a boil, then simmer for 15 minutes.  Add granulated sugar and cranberries.  Simmer for 1-1/2 hours, stirring occasionally.  Cover and let cool.

White Chocolate Sweet Potato Mousse

Place an aluminum bowl over a pot of simmering water.  Combine white chocolate and water; stir until melted.  Remove from heat; add sweet potato puree, spices and salt.  Set aside to cool.

Whip cream on low until soft peaks form.  Loosen sweet potato mixture with half the cream, then gently fold the remaining cream into the mixture.  Refrigerate if not serving immediately.

Buttermilk Caramel

In a medium stainless steel pot, combine sugar, lemon juice and water.  Cook the sugar on medium until golden brown.  Remove from heat and immediately pour in the buttermilk.  (Careful!  The mixture will spatter.)  Season with sea salt.  Allow to cool.

To Assemble

Layer White Chocolate Sweet Potato Mousse with Cranberry Lemon Marmalade in parfait or tall glasses.  Drizzle with Buttermilk Caramel.  Refrigerate the remaining Cranberry Lemon Marmalade to enjoy later.

Recipe is provided by Carla Hall for Spice Islands®

 

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