| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Cakes, Desserts, Essence of, Frozen dess |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
T |
Baking powder |
| 1/2 |
t |
Salt |
| 2 |
T |
Sugar |
| 2 |
t |
Lemon zest |
| 5 |
T |
Butter, softened |
| 1/2 |
c |
Heavy cream |
| 1/4 |
c |
Lemon juice |
| 2 |
pt |
Fresh blueberries |
| 1 |
c |
Sugar |
| 1 |
|
Lemon, Juice of |
| 1/2 |
c |
Grand Marnier |
| 4 |
|
Scoops Vanilla Bean Ice |
|
|
Cream |
| 1/2 |
c |
Whipped cream |
|
|
Fresh mint sprigs |
| 2 |
T |
Candied lemon zest |
|
|
Powdered sugar in shaker |
INSTRUCTIONS
Preheat the oven to 450 degrees F. In a mixing bowl, combine the
flour, baking powder, salt, sugar, and lemon zest. Cut the butter into
the flour until the mixture resembles coarse crumbs. Stir in th e
cream and lemon juice. Form the dough into a ball. On a floured
surface, roll the dough out 3/4-inch thick. Using a 3- inch cookie
cutter, cut into 8 circles. Place the biscuits onto a baking sheet and
bake for 15 minutes or until they are golden. For the blueberries:
combine all the ingredients in a bowl and lightly mash the berries
with a fork. Allow the berries to sit for 30 minutes for the sugar to
dissolve and th e flavors marry. Split the biscuit in half, lay one
half on a plate. Place a spoonful of the berries on the biscuit. Place
the scoop of ice cream on top of the berries. Lay the other biscuit
half on top of the ice cream and spoon the blueberries over the top.
Garnish with whipped cream, fresh mint, candied lemon zest and
sprinkle with powdered sugar. From Essence of Emeril Show #EE2278
Recipe by: Emeril Lagasse Posted to MC-Recipe Digest V1 #549 by
"Master Harper Gaellon" <gaellon@inch.com> on Apr 4, 1997
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”