Summer Berry Sundae Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Lemon Curd---,
1: Egg plus 2 egg yolks,
1/2 cup: Freshly squeezed, strained,
Lemon juice, (about 2
Lemons),
Grated zest of 2 lemons,
1/2 cup: Sugar,
Summer Berry Simmer---,
2 1/2 cup: Mixed berries: strawberries,
Cut in quarters, blueberries
Raspberries, blackberries,
Plus a few extra berries,
For garnish,
2 tbsp: Sugar,
1/2 tsp: Water,
2 tsp: Pure vanilla extract,
1 pint: Premium vanilla ice cream,
Directions:
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. Dont 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 hasnt 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.
COOKING LIVE SHOW #CL8946
All recipes courtesy of Peggy Cullen
Source from luhu.jp
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. Dont 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 hasnt 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.
COOKING LIVE SHOW #CL8946
All recipes courtesy of Peggy Cullen
Source from luhu.jp
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