Ingredientes para Frozen Meyer Lemon Cream With Blackberry Sauce
- ¾ cup granulated sugar
- Fresh Meyer Lemon Juice
- 4 large egg yolks
- Light Corn Syrup
- Heavy Whipping Cream
- Meyer Lemon Zest
- Frozen Unsweetened Blackberries
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Cómo preparar Frozen Meyer Lemon Cream With Blackberry Sauce
- In a small metal bowl, whisk together ¾ cup sugar, 5 tablespoons Meyer lemon juice, 4 large egg yolks, and 2 tablespoons light corn syrup until well combined.
- Set the bowl over a saucepan of simmering water (double boiler). Make sure the bottom of the bowl doesn't touch the water.
- Whisk constantly until the mixture is thick, fluffy, and coats the back of a spoon, and a thermometer inserted into the mixture registers 180°F (82°C), about 3-5 minutes.
- Immediately remove the bowl from the heat. Place the bowl over a larger bowl filled with ice water. Whisk occasionally until the mixture is completely cool, about 8-10 minutes.
- Meanwhile, in a medium bowl, beat 1 cup heavy cream, 1 ½ teaspoons lemon peel, and 1 tablespoon sugar with an electric mixer until stiff peaks form.
- Gently fold the cooled egg yolk mixture into the whipped cream in three additions, being careful not to deflate the cream.
- Cover the mixture and freeze for at least 4 hours, or until firm.
- While the lemon cream is freezing, prepare the blackberry sauce: In a small bowl, combine 1 ½ cups blackberries, 1 tablespoon sugar, 1 ½ teaspoons Meyer lemon juice, and ¼ teaspoon lemon peel.
- Let the mixture stand for 10 minutes to allow the juices to release.
- Using a fork, coarsely mash about half of the blackberries to thicken the sauce.
- Scoop the frozen lemon cream into small bowls or glasses.
- Top each serving with 1 rounded tablespoon of blackberry sauce and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
87g
Fat
49g
Carbs
8g
