| 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 |
ml |
Greek yoghurt |
| 2 |
|
Nectarines; stoned |
| 225 |
g |
Strawberries; hulled |
| 225 |
g |
Raspberries |
| 110 |
g |
Blueberries or seedless pink grapes |
| 30 |
g |
Caster sugar |
| 3 |
tb |
Ruby port |
| 6 |
sm |
Spri rosemary |
| 220 |
ml |
Creme fraiche |
INSTRUCTIONS
ICE CREAM
RUBY RED FRUIT PARCELS
TO SERVE
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.
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