Lemon Beignets with Lemon Cream & Blackberry Compote

Crisp and light, these beignets are the perfect pairing for summer’s sweet blackberries. Rolled in a cinnamon- and cardamom-spiced sugar, they’re best served warm with an ethereal lemon cream and blackberry compote. Don’t be fooled by the bite-size portions: This dessert delivers an enormous amount of flavor.

Lemon Beignets with Lemon Cream & Blackberry Compote

Yields | 14 beignets |

Lemon Cream

  • zest of 1 lemon, finely gredat
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp sugar
  • 1 large egg
  • 1 large egg yolk
  • ⅛ tsp kosher salt
  • 3 Tbsp unsalted butter, room temperature
  • ½ cup heavy cream

Blackberry Compote

  • 1 cup fresh blackberries, divided
  • 1 Tbsp sugar
  • 1 tsp fresh lemon juice

Lemon Beignets

  • 1 cup cake flour
  • ¾ cup sugar, divided
  • ½ tsp baking powder
  • ⅛ tsp baking soda
  • ¼ tsp kosher salt
  • zest of 1 lemon, finely grated
  • 3 Tbsp buttermilk
  • 1 large egg
  • 1 Tbsp unsalted butter, melted
  • 1 tsp fresh lemon juice
  • ½ tsp ground cinnamon
  • ⅛ tsp ground cardamom
  • vegetable or canola oil, for frying

| Preparation – Lemon Cream | Set out an airtight container with a fine-mesh sieve placed on top. In a medium saucepan, bring 1 inch of water to a simmer.

Meanwhile, in a small heatproof bowl, whisk together lemon zest, lemon juice, sugar, egg, yolk and salt. Set bowl in the saucepan of simmering water; whisking constantly, cook until mixture is thick enough to leave a trail across the surface without sinking, 4 to 5 minutes. Remove bowl from heat and strain lemon curd through the sieve into the container. Let cool for a few minutes and then whisk in butter until combined and smooth. Cover curd with plastic wrap, pressing it onto the surface to prevent a skin from forming, and close container. Chill in refrigerator until firmly set.

Once lemon curd is set, remove from refrigerator. In a bowl, whip cream into soft peaks; fold in lemon curd. Store lemon cream in an airtight container until ready to use.

| Preparation – Blackberry Compote | In a saucepan over medium-high heat, combine ½ cup blackberries, ¼ cup water, sugar and lemon juice; cook, stirring occasionally, until blackberries begin to break down, approximately 5 minutes. Remove from heat and smash softened blackberries to release their juices. Stir in remaining blackberries.

| Preparation – Lemon Beignets | In a bowl, whisk together flour, ¼ cup sugar, baking powder, baking soda, salt and lemon zest. In a separate bowl, whisk together buttermilk, egg and butter. Add buttermilk mixture to flour mixture; using a rubber spatula, mix together until just combined. Stir in lemon juice. The dough will be very soft and sticky. Cover bowl with plastic wrap and set in the freezer to chill, 1 hour.

In a bowl, combine remaining sugar, cinnamon, cardamom and a pinch of salt. Set aside until ready to use.

Prepare a heavy saucepan or fryer with 2½ inches of oil and heat over medium high heat to 350°F. Line two large baking sheets with parchment paper and set a wire rack on top of one. Remove beignet dough from freezer. Using a 1-tablespoon-sized cookie scoop, portion dough out onto a well-floured work surface. With floured hands, roll each piece into a ball and set on parchment paper-lined baking sheet. Place baking sheet in freezer to keep uncooked beignet dough balls chilled during frying. Fry beignets in batches of four, turning them over as they golden, 3 minutes. Using a slotted spoon, transfer fried beignets to wire rack to drain, 1 minute; roll in sugar mixture. Serve while still warm with lemon cream and blackberry compote.

Teresa Floyd is a Kansas City-based food writer, editor for the online food publication feedfeed and contributing monthly columnist for Feast Magazine’s Sugar Rush. Find her current creations on Now, Forager, a pastry blog featuring seasonal desserts.

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