Frozen Lemon Parfaits With Chocolate And Fresh Ber... |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is not only a delicious dessert but it is very pretty and looks much more complicated than it is. Ingredients:
6 large egg yolks |
1/2 c. fresh lemon juice |
1/2 c. (1 stick) unsalted butter, melted |
3 1/2 tsp grated lemon rind |
2 c. sugar |
3 c. chilled whipping cream |
3 ounces semi-sweet chocolate, chopped |
2 1/2-pint baskets raspberries ( about 2 1/2 cups) |
1 1-pint basket blueberries ( about 2 1/2 cups) |
Directions:
1. Whisk first 4 ingredients in and 1 3/4 cups suagr in medium metal bowl to blend. Set bowl over saucepan of simmering water ( do not let bowl touch water) and whisk until candy thermometer registers 180, about 8 minutes. Pour lemon mixture into large bowl; chill until cool, whisking occasionally, about 20 minutes.
2. Beat 2 1/2 cups cream to soft peaks in another large bowl. Gradually add 1.4 cup sugar; beat until stiff. Transfer 1 3/4 cups whipped cream to small bowl; cover and chill. Fold remaining whipped cream into lemon mixture. Cover and freeze until firm, at least 6 hours or overnight.
3. Bring remaining 1/2 cup whipping cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Spoon chocolate mixture into bottom of 6 parfait glasses or balloon-shaped wine glasses, dividing equally. Cool. Top with 2 Tbsp each of raspberries and blueberriesCover and chill until cold, at least 1 hour and up to 4 hours.
4. Top each dessert with generous spoonful of lemon mixture. Garnish with remaining berries and serve. Enjoy!
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