| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Lemon |
| 2 |
|
Egg yolks |
| 75 |
g |
Caster sugar |
| 1/2 |
pt |
Single cream |
| 125 |
|
Double cream |
| 2 |
oz |
Hazelnuts, roasted and |
|
|
lightly |
|
|
crushed |
| 125 |
g |
Caster sugar |
| 2 |
t |
Water |
|
|
Icing sugar |
|
|
Mint |
|
|
Green grapes |
INSTRUCTIONS
In a bowl whisk the egg yolks, sugar and lemon rind until thick and
creamy. Heat the single cream until boiling, gradually whisk into the
egg yolks until smooth and return to the pan. Heat gently stirring
continuously until thickened. Add the lemon juice and cool rapidly.
Whisk the double cream and fold into the cooled lemon mix. Pour into
freezer proof ramekins and freeze for 4-6 hours. Make the hazelnut
caramel by heating gently the sugar and water until a rich golden
colour. Add the crushed roasted hazelnuts and mix in, pour over the
ice cream. Leave to set and serve immediately. DISCLAIMER© Copyright
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