| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
|
|
Lemon curd |
| 1 |
|
Egg plus 2 egg yolks |
| 1/2 |
c |
Freshly squeezed; strained, lemon juice (about 2 lemons) |
|
|
Grated zest of 2 lemons |
| 1/2 |
c |
Sugar |
INSTRUCTIONS
Summer Berry Simmer 2 1/2 cups mixed berries: strawberries cut in quarters,
blueberries, raspberries, blackberries, plus a few extra berries for
garnish 2 tablespoons sugar 1/2 teaspoon water 2 teaspoons pure vanilla
extract 1 pint premium vanilla ice cream
Make the lemon curd:
In a medium saucepan, whisk together the egg and the yolks, lemon juice,
lemon zest and sugar. Set over very low heat and, stirring gently and
constantly with a rubber spatula, cook until it thickens, about 5 minutes.
It will be just ready to boil. Don't let it. Strain into a bowl, cover with
plastic wrap, and set aside to cool to room temperature.
Cook the berries:
In a medium saucepan, toss the strawberries and blueberries with the sugar
and water. Wash the side of the pot down with a wet pastry brush and cook
over moderate heat, stirring occasionally, until the sugar is dissolved and
the berries are soft but still intact, about 2 minutes. If the sugar hasn't
dissolved, add a few more drops of water. Stir in the vanilla extract.
Remove the pot from the heat and add the more delicate berries. Do not
stir; let the residual heat soften them. Transfer to a bowl to cool.
Assemble the sundae:
Add about a tablespoon of the berries to the bottom of 4 sundae glasses.
Add a dollop of lemon curd to that and then spoon about 1/2 cup of ice
cream into each glass. Blanket the ice cream with more lemon curd and
berries. Garnish with a few uncooked berries.
Recipe by: Cooking Live Show #CL8946
Posted to MC-Recipe Digest V1 #785 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 17, 1997
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