FROZEN LEMON WHIP WITH BLUEBERRY SAUCE
Provided by Claire Robinson
Categories dessert
Time 5h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Line a 6-cup jumbo muffin tin with paper muffin liners.
- Whisk together egg yolks and sugar in a large bowl until well combined, then add the lemon juice and zest. Pour into a heavy bottomed saucepan and cook over medium-low heat, stirring constantly, until mixture thickens to the consistency of gravy, 8 to 10 minutes, (it should cling to the spoon when you stop stirring). Pour the mixture through a fine mesh sieve placed over a glass bowl. Stir the mixture occasionally to help release some of the heat. Once cooled to room temperature, put plastic wrap directly on the surface of the lemon curd to prevent a skin from forming. Refrigerate until firm.
- In a large bowl, whip the heavy cream to soft peaks. Whisk the chilled lemon curd to loosen it and fold half the cream into it to lighten. Gently fold in the remaining whipped cream until just blended. Divide the lemon whip between the muffin cups, smoothing the tops. Put the pan on a sheet tray, cover with plastic wrap and freeze for at least 4 hours.
- To serve, remove muffin tray from freezer and let stand 10 minutes. Serve immediately by placing thin lemon slices on a plate and inverting the lemon whip directly on top of the lemon slices (this prevents sliding on the plate). Drizzle berry sauce over the top and around the frozen lemon whip. Garnish with a few fresh blueberries and enjoy your refreshing cold treat!!!
- Put the blueberries in a small saucepan with the sugar, lemon juice and zest. Bring to a simmer over medium heat and cook, stirring, until sugar dissolves and berries begin to burst. Cool slightly, then add to a blender and puree. Strain through a fine mesh sieve over a glass bowl and chill, covered, in the refrigerator until ready to use.
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Maviz Lodhi
[email protected]This recipe is a bit too expensive for me, but it looks delicious.
Sara Holmes
[email protected]I don't have all of the ingredients for this recipe, but I'm going to see what I can substitute.
SHABBIR GUJJAR
[email protected]This recipe seems a bit complicated, but I'm up for the challenge.
Yassine Yassine
[email protected]I'm not sure about the combination of lemon and blueberry, but I'm willing to try it.
Heera Nand
[email protected]This recipe looks delicious! I'm definitely going to give it a try.
Habeeb Aliali
[email protected]I can't wait to try this recipe!
Luis Guerrero
[email protected]This is the best frozen lemon whip I've ever had! The blueberry sauce is the perfect finishing touch.
Mmathapelo Lefoane
[email protected]I'm always looking for new frozen desserts to try, and this one is definitely a keeper.
Mohsin Ameer
[email protected]This recipe is a great way to use up leftover blueberries.
Husan Abas
[email protected]I'm not a big fan of lemon desserts, but this one is an exception. The blueberry sauce really makes it.
Airen Akter
[email protected]The lemon whip is a bit too tart for my taste, but the blueberry sauce helps to balance it out.
Becky Akpolapo
[email protected]I love how easy this recipe is to make. I was able to whip it up in no time.
Mst Papiya
[email protected]This is the perfect dessert for a hot summer day. It's light and refreshing, and the lemon flavor is so invigorating.
Priscilla
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the combination of the lemon whip and blueberry sauce.
sgn nails
[email protected]This frozen lemon whip with blueberry sauce is a delightful summer treat! The lemon whip is light and fluffy, with a bright, citrusy flavor. The blueberry sauce is sweet and tart, and it complements the lemon whip perfectly.