Place the lemon curd in a bowl and loosen with just enough of the remaining lemon juice to create a runny texture. Drizzle over the top of the cheesecake and decorate with the remaining zest.
The licking of the bowl was definitely the highlight. With plenty of lemon curd in the cupboard at this time of year, this dish will definitely be trotted out in our household right through until ...
In a small bowl, mash the fermented bean curd with the brine to a smooth paste. Mix in the sugar, soy sauce and rice wine. Finely mince the garlic cloves. Cut the chillies into thin rings ...