Esta es una exhibición prevé de cómo se va ver la receta de 'Lemon Curd Ice Cream With Ruby Red Fruit Parcels' imprimido.

• Click here to print
• o regresate de nuevo a Lemon Curd Ice Cream With Ruby Red Fruit Parcels.

Receta Lemon Curd Ice Cream With Ruby Red Fruit Parcels

by Global Cookbook

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

1. 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.
2. Allow the lemon curd to cold, then stir in the lowfat yoghurt. Cover closely and freeze.
3. Take the ice cream out of the freezer and put it into the refrigerator for about 1 hour before serving.
4. NOTE: If time is very short you can use ready made lemon curd.
5. Ruby red fruit parcels: Preheat the oven to 240C/475F/gas8. Cut the nectarines into chunks and mix with the remaining fruit.
6. Divide the fruit between 6x20cm squares of kitchen foil, sprinkle over the sugar and port and put 1 sprig of rosemary on each.
7. Fold up the edges of the foil to create parcels and put on to a baking sheet.
8. Bake in the oven for 7 min.
9. Serve immediately with the ice cream.

© 2024 CookEatShare