Blood Orange And White Chocolate Cream Cups

1. 1

   Preheat oven to 350u00b0.

2. 2

   Place phyllo cups on a baking sheet. Bake at 350u00b0 for 7 minutes or until crisp. Cool completely.

3. 3

   Sprinkle 2 teaspoons rind evenly on a baking sheet covered with parchment paper. Bake at 350u00b0 for 7 minutes or until rind is dry, stirring and rotating pan after 7 minutes. Cool completely on pan.

4. 4

   Combine remaining 1 teaspoon 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. 5

   Place white chocolate and 1 tablespoon 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 tablespoons cream and 2 teaspoons sugar in a small bowl. Beat with a mixer at high speed until stiff peaks form. Gently fold whipped cream into chocolate mixture.

6. 6

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

7. 7

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* Per serving · 4 servings · Values may vary.

No additional tips available.