Yield: 4 servings
|\N \N||Lemon Curd---|
|1 \N||Egg plus 2 egg yolks|
|½ cup||Freshly squeezed, strained,|
|\N \N||Lemon juice (about 2|
|\N \N||Grated zest of 2 lemons|
|\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 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.
COOKING LIVE SHOW #CL8946
All recipes courtesy of Peggy Cullen