| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Greek |
Food networ, Food3 |
6 |
Servings |
INGREDIENTS
| 6 |
|
Egg yolks |
|
|
Finely grated zest and juice |
|
|
of 3 lemons |
| 200 |
g |
Caster sugar |
| 170 |
g |
Unsalted butter, at room |
|
|
temperature cut |
|
|
into small pieces |
| 860 |
|
Greek yoghurt |
| 2 |
|
Nectarines, stoned |
| 225 |
g |
Strawberries, hulled |
| 225 |
g |
Raspberries |
| 110 |
g |
Blueberries or seedless pink |
|
|
grapes |
| 30 |
g |
Caster sugar |
| 3 |
T |
Ruby port |
| 6 |
|
Spri rosemary |
| 220 |
|
Creme fraiche |
INSTRUCTIONS
Lemon Curd Ice Cream: Put the egg yolks, lemon zest and juice, sugar
and butter into a small saucepan. Put over a low heat and stir until
the butter has melted and the curd coats the back of the spoon. Allow
the lemon curd to cool, then stir in the yoghurt. Cover closely and
freeze. Take the ice cream out of the freezer and put it into the
refrigerator for about 1 hour before serving. NOTE: If time is very
short you can use ready made lemon curd. Ruby red fruit parcels:
Preheat the oven to 240C/475F/gas8. Cut the nectarines into chunks and
mix with the remaining fruit. Divide the fruit between 6x20cm squares
of kitchen foil, sprinkle over the sugar and port and put 1 sprig of
rosemary on each. Fold up the edges of the foil to form parcels and
put on to a baking sheet. Bake in the oven for 7 minutes. Serve
immediately with the ice cream. DISCLAIMER© Copyright 1996 - SelecTV
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