Lemon Curd with Berries

In this custard, instead of milk, citrus juice thickened with egg yolks is used as a base. Butter gives the curd a delicious shine. Garnish with mint leaves to create a green stain.
Combine the first 5 ingredients in a small heavy saucepan over medium-high heat. Heat to 180 ° C or until thickened (about 6 minutes), stirring constantly with a whisk; remove from heat. Add the butter and zest, stirring until the butter melts. Place the curd in a medium bowl. Cover the surface of the curd with plastic wrap and cool completely. Pour 2 tablespoons of cottage cheese into each of 8 small cups. Sprinkle each serving with 1 1/2 tablespoons of blueberries and 1 1/2 tablespoons of raspberries. Repeat the layers of cottage cheese and berries. Sprinkle each serving with 1 teaspoon of crumbs.