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