Add the rosemary leaves, sugar and lemon zest to a saucepan. Massage the rosemary and lemon into the sugar to release their oils.
Add the egg yolks, a pinch of salt and the lemon juice.
Whisk over medium heat until it coats the back of a spoon and reaches 175-180F.
Remove from the heat and whisk in the butter. Strain, transfer to a container, press a piece of plastic wrap onto the surface so it doesn't form a skin, and chill fully in the fridge.
Add the brie and cream cheese to a food processor and process until smooth.
Fry a few rosemary leaves in olive oil for about 30 seconds until crisp.
Pipe the whipped brie onto a plate, then add the curd, pistachios, honey, flaky salt and fried rosemary.
A savoury-sweet appetizer: whipped brie piped on a platter, flooded with lemon-rosemary curd, pistachios, fried rosemary, honey and flaky salt. You'll have leftover curd (keeps a week in the fridge). From Nadia Aidi on Instagram.
