Frozen Meyer Lemon Cream With Blackberry Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is from Bon Appetit. Sounds yummy for summer. Time to prepare does not include 4 hours freezing time. Ingredients:
1/2 cup sugar, plus |
2 tablespoons sugar |
5 tablespoons fresh meyer lemon juice, plus |
1 1/2 teaspoons fresh meyer lemon juice |
3 large egg yolks |
1 tablespoon light corn syrup |
1 cup heavy whipping cream, chilled |
1 3/4 teaspoons meyer lemon zest, finely grated |
1 cup frozen unsweetened blackberries, thawed |
Directions:
1. Whisk 1/2 cup sugar, 5 tablespoons lemon juice, egg yolks and corn syrup on a small metal bowl. Set bowl over saucepan of boiling water; whisk until mixture is thick and fluffy and thermometer insterted into mixture registers 180 degrees F, about 3 minutes. Place bowl with egg mixture over larger bowl filled with ice and water until mixture is cool, stirring occasionally, about 8 minutes.
2. Meanwhile, using electric mixer, beat cream, 1 1/2 teaspoon lemon peel, and 1 tablespoon sugar in medium bowl until stiff peaks form. Fold cooled yolk mixture into cream in 3 additions. Cover and freeze until firm, about 4 hours.
3. Mix berries and any accumulated juices, remaining 1 tablespoon sugar, 1 1/2 teaspoons lemon juice and 1/4 teaspoon lemon peel in small bowl; let stand 10 minutes. Coarsely mash half of berries in bowl to thicken juices. Scoop lemon cream into small bowls. Top each with 1 rounded Tablespoon berry sauce and serve.
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