Receta Blueberry Crostata with Lemon Ice Cream

de Monte Mathews

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Ingredientes

on which you mound the berries. You can
can turn your attention back to the making of the crostata. Note that Andrew uses a French rolling pin
You can either wait another 15 minutes and serve it then. Or you can
cool it completely. You can even reheat
it in a 200 degree oven for 10 minutes and then serve with a scoop of your
homemade ice cream. Now take a bow. Here are the recipes:
Blueberry Crostata with Lemon Ice Cream from Fine Cooking Magazine
1 cup granulated sugar
1/2 cup fresh lemon juice
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2-1/2 Tbs. unsalted butter, cut into
1/2-inch pieces
1 tsp. lemon extract
1/8 tsp. table salt
1-3/4 cups heavy cream
1/4 cup whole milk
1. In a 4-quart saucepan, bring 2 inches of water to a boil over
high heat. Reduce the heat to a simmer. In a stainless-steel bowl that fits
over the saucepan without touching the water, combine the sugar, lemon juice,
eggs, egg yolk, butter, lemon extract, and salt.
2. Whisk vigorously until the
mixture thickens to the consistency of pudding, 7 to 8 minutes.
3. Remove the bowl from the saucepan and whisk in the cream and
milk.
4. Strain through a fine-mesh sieve into a medium bowl and refrigerate until
thoroughly chilled, at least 4 hours or up to 1 day, covering with plastic wrap
once cool.
Stir the lemon mixture and churn it in an ice cream machine
according to the manufacturer’s instructions until it’s the consistency of
soft-serve ice cream. Serve or pack into a container, seal, and store in the
freezer for up to 1 week.
3 cups (15 oz.) fresh blueberries
6-3/4 oz. (1-1/2 cups) plus 3 Tbs.
all-purpose flour
3 Tbs. confectioners’ sugar
1/4 cup granulated sugar
2 Tbs. yellow cornmeal
4-1/2 oz. (9 Tbs.) cold unsalted butter,
cut into 1/2-inch cubes
3 Tbs. ice water; more as needed
2. Combine the remaining 1-1/2 cups flour, granulated sugar, and
egg yolk and water and pulse to form a soft dough, adding more water 1 tsp. at
filling between the circles, mounding the berries and leaving a 1-1/2-inch edge