| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Essence of, Desserts, Cakes, Frozen dess |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Sugar |
| 2 |
ts |
Lemon zest |
| 5 |
tb |
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 |
tb |
Candied lemon zest |
|
|
Powdered sugar in shaker |
INSTRUCTIONS
BISCUITS
BERRIES
GARNISH
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
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