Frozen Meyer Lemon Cream with Blackberry Sauce
Makes 6 small servings
Ingredients:
Lemon Curd:
1/2 cup
5 tablespoons strained fresh Meyer lemon juice
3 large egg yolks
1 tablespoon light corn syrup
Whipped Cream:
1 cup chilled heavy whipping cream
1 1/2 teaspoons finely grated Meyer lemon peel
1 tablespoon sugar
Blackberry Sauce:
1 cup frozen unsweetened blackberries, thawed
1 tablespoon sugar
1 1/2 teaspoons strained Meyer lemon juice
1/4 teaspoon finely grated Meyer lemon peel
Preparation:
Lemon Curd:
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 degrees F, about 20 minutes. Place bowl with yolk mixture over larger bowl filled with ice and water until mixture is cool, stirring occasionally, about 3 to 4 minutes.
Whipped Cream:
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. Put into a 4 cup container, cover and freeze until firm, about 4 hours.
Blackberry Sauce:
Mix berries and any accumulated juices, 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.
Source: Bon Appetit
