Frozen Meyer Lemon Cream With Blackberry Sauce

Description

This recipe is from bon appetit. Sounds yummy for summer. Time to prepare does not include 4 hours freezing time.

Ingredients

• Sugar
• Fresh Meyer Lemon Juice
• Egg Yolks
• Light Corn Syrup
• Heavy Whipping Cream
• Meyer Lemon Zest
• Frozen Unsweetened Blackberries

Instructions

1. Whisk 1 / 2 cup sugar, 5 tablespoons lemon juice, egg yolks and corn syrup on a small metal bowl
2. Set bowl over saucepan of boiling water
3. Whisk until mixture is thick and fluffy and thermometer insterted into mixture registers 180 degrees f, about 3 minutes
4. Place bowl with egg mixture over larger bowl filled with ice and water until mixture is cool, stirring occasionally, about 8 minutes
5. Meanwhile, using electric mixer, beat cream, 1 1 / 2 teaspoon lemon peel, and 1 tablespoon sugar in medium bowl until stiff peaks form
6. Fold cooled yolk mixture into cream in 3 additions
7. Cover and freeze until firm, about 4 hours
8. Mix berries and any accumulated juices, remaining 1 tablespoon sugar, 1 1 / 2 teaspoons lemon juice and 1 / 4 teaspoon lemon peel in small bowl
9. Let stand 10 minutes
10. Coarsely mash half of berries in bowl to thicken juices
11. Scoop lemon cream into small bowls
12. Top each with 1 rounded tablespoon berry sauce and serve