STREAMING NOW: The Layover

Frozen Meyer Lemon Cream With Blackberry Sauce

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is from Bon Appetit. Sounds yummy for summer. Time to prepare does not include 4 hours freezing time.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk 1/2 cup sugar, 5 tablespoons lemon juice, egg yolks and corn syrup on a small metal bowl. Set bowl over saucepan of boiling water; whisk until mixture is thick and fluffy and thermometer insterted into mixture registers 180 degrees F, about 3 minutes. Place bowl with egg mixture over larger bowl filled with ice and water until mixture is cool, stirring occasionally, about 8 minutes.
  2. Meanwhile, using electric mixer, beat cream, 1 1/2 teaspoon lemon peel, and 1 tablespoon sugar in medium bowl until stiff peaks form. Fold cooled yolk mixture into cream in 3 additions. Cover and freeze until firm, about 4 hours.
  3. Mix berries and any accumulated juices, remaining 1 tablespoon sugar, 1 1/2 teaspoons lemon juice and 1/4 teaspoon lemon peel in small bowl; let stand 10 minutes. Coarsely mash half of berries in bowl to thicken juices. Scoop lemon cream into small bowls. Top each with 1 rounded Tablespoon berry sauce and serve.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: