Summer berry sundae

Yield: 4 servings

Measure Ingredient
\N \N Lemon Curd---
1 \N Egg plus 2 egg yolks
½ cup Freshly squeezed, strained,
\N \N Lemon juice (about 2
\N \N Lemons)
\N \N Grated zest of 2 lemons
½ cup Sugar
\N \N Summer Berry Simmer---
2½ cup Mixed berries: strawberries
\N \N Cut in quarters, blueberries
\N \N Raspberries, blackberries,
\N \N Plus a few extra berries
\N \N For garnish
2 tablespoons Sugar
½ teaspoon Water
2 teaspoons Pure vanilla extract
1 pint Premium vanilla ice cream

Make the lemon curd:

In a medium saucepan, whisk together the egg and the yolks, lemon juice, lemon zest and sugar. Set over very low heat and, stirring gently and constantly with a rubber spatula, cook until it thickens, about 5 minutes. It will be just ready to boil. Don't let it. Strain into a bowl, cover with plastic wrap, and set aside to cool to room temperature.

Cook the berries:

In a medium saucepan, toss the strawberries and blueberries with the sugar and water. Wash the side of the pot down with a wet pastry brush and cook over moderate heat, stirring occasionally, until the sugar is dissolved and the berries are soft but still intact, about 2 minutes. If the sugar hasn't dissolved, add a few more drops of water. Stir in the vanilla extract. Remove the pot from the heat and add the more delicate berries. Do not stir; let the residual heat soften them. Transfer to a bowl to cool.

Assemble the sundae:

Add about a tablespoon of the berries to the bottom of 4 sundae glasses. Add a dollop of lemon curd to that and then spoon about ½ cup of ice cream into each glass. Blanket the ice cream with more lemon curd and berries. Garnish with a few uncooked berries.


All recipes courtesy of Peggy Cullen

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