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Frozen Lemon Whip with Blueberry Sauce (Claire Robinson) Recipe

Frozen Lemon Whip with Blueberry Sauce (Claire Robinson) Recipe

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Frozen Lemon Whip with Blueberry Sauce (Claire Robinson)

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Ingredients:

Serving

6 large egg yolks
1/2 cup granulated sugar
1/2 cup fresh lemon juice
3 lemons , zested , plus thin slices for serving
2 cups heavy cream
blueberry sauce , recipe follows
blueberries, for garnish
2 cups fresh blueberries
1/4 cup sugar
1/4 cup freshly squeezed lemon juice
1 lemon , zested

Directions:

Line a 6-cup jumbo muffin tin with paper muffin liners.
Whisk together egg yolks and sugar in a large bowl until well combined, then add the lemon juice and zest. Pour into a heavy bottomed saucepan and cook over medium-low heat, stirring constantly, until mixture thickens to the consistency of gravy, 8 to 10 minutes, (it should cling to the spoon when you stop stirring). Pour the mixture through a fine mesh sieve placed over a glass bowl. Stir the mixture occasionally to help release some of the heat. Once cooled to room temperature, put plastic wrap directly on the surface of the lemon curd to prevent a skin from forming. Refrigerate until firm.
In a large bowl, whip the heavy cream to soft peaks. Whisk the chilled lemon curd to loosen it and fold half the cream into it to lighten. Gently fold in the remaining whipped cream until just blended. Divide the lemon whip between the muffin cups, smoothing the tops. Put the pan on a sheet tray, cover with plastic wrap and freeze for at least 4 hours.
To serve, remove muffin tray from freezer and let stand 10 minutes. Serve immediately by placing thin lemon slices on a plate and inverting the lemon whip directly on top of the lemon slices (this prevents sliding on the plate). Drizzle berry sauce over the top and around the frozen lemon whip. Garnish with a few fresh blueberries and enjoy your refreshing cold treat!!!
Blueberry Sauce:
Put the blueberries in a small saucepan with the sugar, lemon juice and zest. Bring to a simmer over medium heat and cook, stirring, until sugar dissolves and berries begin to burst. Cool slightly, then add to a blender and puree. Strain through a fine mesh sieve over a glass bowl and chill, covered, in the refrigerator until ready to use.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	339.49 Kcal (1421 kJ)
Calories from fat	178.2 Kcal
		% Daily Value*
Total Fat	19.8g	30%
Cholesterol	240.8mg	80%
Sodium	88.04mg	4%
Potassium	222.2mg	5%
Total Carbs	35.89g	12%
Sugars	28.58g	114%
Dietary Fiber	2.15g	9%
Protein	8.18g	16%
Vitamin C	37.7mg	63%
Iron	1.4mg	8%
Calcium	69.1mg	7%

Amount Per 100 g
Calories	147.5 Kcal (618 kJ)
Calories from fat	77.42 Kcal
		% Daily Value*
Total Fat	8.6g	30%
Cholesterol	104.62mg	80%
Sodium	38.25mg	4%
Potassium	96.54mg	5%
Total Carbs	15.59g	12%
Sugars	12.41g	114%
Dietary Fiber	0.93g	9%
Protein	3.55g	16%
Vitamin C	16.4mg	63%
Iron	0.6mg	8%
Calcium	30mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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