Blackberry, Lemon and Gingersnap Cheesecake Pudding

Abigail Johnson Dodge

Advocate staff photo by ELIOT KAMENITZBlackberry Lemon Gingersnap Cheesecake, made from a recipe in Bon Appetit magazine, provides a sweet ending to the Jan. 19 get-together of a Julia Child cooking club, Les Femmes Fabuleux, in Kenner.
Advocate staff photo by ELIOT KAMENITZBlackberry Lemon Gingersnap Cheesecake, made from a recipe in Bon Appetit magazine, provides a sweet ending to the Jan. 19 get-together of a Julia Child cooking club, Les Femmes Fabuleux, in Kenner.

Blackberry, Lemon and Gingersnap Cheesecake Pudding

Serves 6. Recipe is from Abigail Johnson Dodge as published in Bon Appétit, August 2010. Plan on 1 hour to prepare this layered dessert and another 12 hours of chilling time.

Lemon Curd

6 tbls. (3/4 stick) unsalted butter

2⁄3 cup sugar

1/2 cup fresh lemon juice

2 tbls. finely grated lemon peel

2 tbls. heavy whipping cream

Pinch of salt

2 large eggs

3 large egg yolks

Blackberry Compote

2 cups fresh blackberries (about 12 ozs.)

3 tbls. sugar

2 tbls. limoncello

1 tsp. finely grated lemon peel

4 ozs. gingersnap cookies (about 16)

11/2 cups chilled heavy whipping cream

1⁄3 cup mascarpone cheese

Pinch of salt

1. To make Lemon Curd: Melt butter in heavy large saucepan over medium heat. Remove from heat; whisk in sugar, lemon juice, lemon peel, cream and pinch of salt. Add eggs and egg yolks; whisk to blend. Cook over medium-low heat until thick enough for mixture to leave path on back of spoon when finger is drawn across, stirring constantly, 6 to 7 minutes (do not boil). Strain into medium bowl. Cover with plastic wrap, pressing directly atop lemon curd. Chill at least 8 hours or overnight.

2. To make Blackberry Compote: Toss all ingredients in medium bowl to coat, lightly crushing some of berries to release juices. Cover and chill until sugar dissolves and juices form, about 3 hours. Do Ahead: Can be made 1 day ahead. Keep chilled.

3. To assemble: Place cookies in large resealable plastic bag. Crush cookies with mallet or rolling pin until largest pieces are about 1/2 inch. Using electric mixer, beat cream, mascarpone and pinch of salt in large bowl just until peaks form.

4. Arrange six 8-ounce parfait glasses or compote cups on work surface. Spoon 4 or 5 berries and some of juices in bowl into each cup. Cover and chill remaining berries in bowl for serving.

5. Spoon 1/4 cup mascarpone whipped cream over berries in each cup, spreading in even layer. Add generous 1 tablespoon curd, spreading to edges. Sprinkle 1 tablespoon crushed gingersnaps over top. Repeat layering 1 more time with mascarpone whipped cream, lemon curd and crushed gingersnaps. Top with remaining cream.

6. Cover; chill desserts at least 1 hour and up to 3 hours. Uncover desserts. Spoon remaining berry mixture over and serve.

Note: High-quality purchased lemon curd can be used in place of the homemade.

Limoncello is an Italian lemon liqueur available at many supermarkets and at liquor stores. Mascarpone, an Italian cream cheese, is sold at supermarkets and Italian markets.