Frozen Meyer Lemon Cream with Blackberry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Meyer lemons lend a fragrant citrus note to the silky frozen cream, which needs about four hours' freezing time. Ingredients:
1/2 cup plus 2 tablespoons sugar |
5 tablespoons plus 1 1/2 teaspoons strained fresh meyer lemon juice |
3 large egg yolks |
1 tablespoon light corn syrup |
1 cup chilled heavy whipping cream |
1 3/4 teaspoons finely grated meyer lemon peel, divided |
1 cup frozen unsweetened blackberries, thawed |
Directions:
1. Whisk 1/2 cup sugar, 5 tablespoons lemon juice, egg yolks, and corn syrup in small metal bowl to blend. Set bowl over saucepan of boiling water; whisk until mixture is thick and fluffy and thermometer inserted into mixture registers 180°F, about 3 minutes. Place bowl with yolk 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 teaspoons 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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