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Ingredientes
- 6 x Egg yolks Finely grated zest and juice of 3 lemons
- 200 gm Caster sugar
- 170 gm Unsalted butter, at room temperature, cut into small pcs
- 860 ml Greek lowfat yoghurt
- 2 x Nectarines, stoned
- 225 gm Strawberries, hulled
- 225 gm Raspberries
- 110 gm Blueberries or possibly seedless pink grapes
- 30 gm Caster sugar
- 3 Tbsp. Ruby port
- 6 sm Spri rosemary
- 220 ml Creme fraiche
Direcciones
- Lemon Curd Ice Cream: Put the egg yolks, lemon zest and juice, sugar and butter into a small saucepan. Put over a low heat and stir till the butter has melted and the curd coats the back of the spoon.
- Allow the lemon curd to cold, then stir in the lowfat yoghurt. Cover closely and freeze.
- Take the ice cream out of the freezer and put it into the refrigerator for about 1 hour before serving.
- NOTE: If time is very short you can use ready made lemon curd.
- Ruby red fruit parcels: Preheat the oven to 240C/475F/gas8. Cut the nectarines into chunks and mix with the remaining fruit.
- Divide the fruit between 6x20cm squares of kitchen foil, sprinkle over the sugar and port and put 1 sprig of rosemary on each.
- Fold up the edges of the foil to create parcels and put on to a baking sheet.
- Bake in the oven for 7 min.
- Serve immediately with the ice cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 6 servings | |
| Calories 353 | |
| Calories from Fat 249 | 71% |
| Total Fat 28.34g | 35% |
| Saturated Fat 17.7g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 72mg | 3% |
| Potassium 445mg | 13% |
| Total Carbs 21.01g | 6% |
| Dietary Fiber 4.2g | 14% |
| Sugars 15.38g | 10% |
| Protein 6.64g | 11% |
