Lemon curd ice cream with ruby red fruit parcels
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Egg yolks | |
| Finely grated zest and juice of 3 lemons | ||
| 200 | grams | Caster sugar |
| 170 | grams | Unsalted butter; at room |
| ; temperature, cut | ||
| ; into small pieces | ||
| 860 | millilitres | Greek yoghurt |
| 2 | Nectarines; stoned | |
| 225 | grams | Strawberries; hulled |
| 225 | grams | Raspberries |
| 110 | grams | Blueberries or seedless pink grapes |
| 30 | grams | Caster sugar |
| 3 | tablespoons | Ruby port |
| 6 | smalls | Spri rosemary |
| 220 | millilitres | Creme fraiche |
Directions
ICE CREAM
RUBY RED FRUIT PARCELS
TO SERVE
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 until the butter has melted and the curd coats the back of the spoon.
Allow the lemon curd to cool, then stir in the 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 form parcels and put on to a baking sheet.
Bake in the oven for 7 minutes. Serve immediately with the ice cream.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.