FROZEN MEYER LEMON CREAM WITH BLACKBERRY SAUCE
Categories Milk/Cream Mixer Dessert Freeze/Chill Mother's Day Blackberry Lemon Spring Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Whisk 1/2 cup sugar, 5 tablespoons lemon juice, egg yolks, and corn syrup in small metal bowl to blend. Set bowl over saucepan of boiling water; whisk until mixture is thick and fluffy and thermometer inserted into mixture registers 180°F, about 3 minutes. Place bowl with yolk mixture over larger bowl filled with ice and water until mixture is cool, stirring occasionally, about 8 minutes.
- Meanwhile, using electric mixer, beat cream, 1 1/2 teaspoons lemon peel, and 1 tablespoon sugar in medium bowl until stiff peaks form. Fold cooled yolk mixture into cream in 3 additions. Cover and freeze until firm, about 4 hours.
- 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; let stand 10 minutes. Coarsely mash half of berries in bowl to thicken juices. Scoop lemon cream into small bowls. Top each with 1 rounded tablespoon berry sauce and serve.
EASY HOMEMADE BLACKBERRY SAUCE
Easy Homemade Blackberry Sauce is the perfect fresh and fruity addition to jazz up your favorite breakfast classics and tasty desserts.
Provided by Aubrey
Categories Breakfast
Time 6m
Number Of Ingredients 5
Steps:
- Combine the blackberries and sugar in a medium saucepan over medium heat.
- Stir frequently until the sugar mixes with blackberry juice and melts, about 2-3 minutes.
- In a small bowl combine lemon juice and cornstarch. Pour the slurry into the saucepan with the blackberries.
- Bring the sauce to a boil and allow it to cook for another 2 minutes as the sauce has thickened
- Transfer to an air-tight container and store in the fridge.
Nutrition Facts : ServingSize 2 tablespoons, Calories 66 kcal, Carbohydrate 16 g, Protein 1 g, Fat 0.2 g, SaturatedFat 0.01 g, Sodium 1 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 0.12 g
LEMON PANNA COTTA WITH BLACKBERRY SAUCE
For convenience, chill these individual eggless custards overnight before serving. The sauce can also be made a day ahead.
Provided by Dreamgoddess
Categories Dessert
Time P1DT15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For panna cotta: Lightly oil six 3/4-cup ramekins or custard cups.
- Mix milk and cream in heavy medium saucepan.
- Scrape in seeds from vanilla bean; add bean.
- Bring to simmer.
- Remove from heat.
- Cover; let steep 30 minutes.
- Remove vanilla bean.
- Pour lemon juice into small bowl; sprinkle gelatin over.
- Let stand until gelatin softens, about 10 minutes.
- Stir sugar and gelatin mixture into milk mixture.
- Stir over low heat just until sugar and gelatin dissolve, about 2 minutes.
- Remove from heat.
- Whisk in crème fraîche and lemon peel.
- Divide among ramekins.
- Cover; chill until set, at least 6 hours or overnight.
- For sauce: Puree 2/3 of blackberries and all reserved juices, brown sugar, and crème de cassis, if desired, in blender.
- Strain mixture into medium bowl, pressing on solids to extract as much liquid as possible.
- Discard solids in strainer.
- Stir remaining blackberries into sauce.
- (Can be made 1 day ahead. Cover and chill).
- Run small knife around each panna cotta.
- Place bottoms of ramekins, 1 at a time, in bowl of hot water 45 seconds.
- Place plate atop ramekin.
- Hold plate and ramekin together; invert, shaking gently, to turn out panna cotta.
- Serve with sauce.
Nutrition Facts : Calories 443.6, Fat 31, SaturatedFat 19, Cholesterol 112.8, Sodium 51.6, Carbohydrate 40.6, Fiber 4, Sugar 34, Protein 4.6
MEYER LEMON CREAM SAUCE FOR SALMON
The salmon can be cooked any way you prefer, because the star of this recipe is the lemon cream sauce made with Meyer lemon.
Provided by thedailygourmet
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Season salmon fillets with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat and cook salmon, skin side-up, until golden brown, 5 to 7 minutes. Turn salmon and continue cooking until skin side is slightly browned and fish flakes easily with a fork, about 5 minutes more.
- Meanwhile, melt remaining 1 tablespoon butter in a saucepan. Press garlic into the butter using a garlic press and cook for 1 minute. Pour in cream and stir constantly for 2 minutes. Add lemon juice and dill. Be careful that the sauce doesn't break.
- Serve sauce over salmon.
Nutrition Facts : Calories 473.8 calories, Carbohydrate 2.7 g, Cholesterol 162.5 mg, Fat 40.2 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 22.4 g, Sodium 229.4 mg, Sugar 0.2 g
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LEMON CURD-BLACKBERRY SWIRL ICE CREAM WITH BLACKBERRY SAUCE
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- Boil berries, 1/4 cup sugar, 1 tablespoon lemon juice, and corn syrup in small saucepan over medium-high heat until thick, stirring often, about 8 minutes. Strain berry mixture into small bowl, pressing on solids; chill syrup.
- Meanwhile, combine cream, milk, and 1/2 cup sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to simmer. Remove from heat. Whisk egg yolks and remaining 3/4 cup sugar in large bowl to blend. Whisk in remaining 2/3 cup lemon juice and lemon peel. Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until custard thickens enough to coat back of spoon (do not boil), about 12 minutes. Strain custard into clean large bowl. Set bowl of custard over large bowl of ice water. Stir custard until cold. Cover and refrigerate overnight.
- Process custard in ice cream maker according to manufacturer's instructions. Immediately spoon half of ice cream into 9x5x3-inch loaf pan. Spoon half of blackberry syrup atop ice cream in pan. Spoon remaining ice cream atop blackberry syrup. Top ice cream with remaining blackberry syrup. Cover and freeze until firm, at least 8 hours and up to 2 days.
- Combine blackberries, sugar, and lemon juice in medium bowl. Let stand until sugar dissolves and juices form, stirring occasionally, about 1 hour. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate.
FROZEN MEYER LEMON CREAM WITH BLACKBERRY SAUCE RECIPE ...
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- Whisk 1/2 cup sugar, 5 tablespoons lemon juice, egg yolks, and corn syrup in small metal bowl to blend. Set bowl over saucepan of boiling water; whisk until mixture is thick and fluffy and thermometer inserted into mixture registers 180°F, about 3 minutes. Place bowl with yolk mixture over larger bowl filled with ice and water until mixture is cool, stirring occasionally, about 8 minutes.
- Meanwhile, using electric mixer, beat cream, 1 1/2 teaspoons lemon peel, and 1 tablespoon sugar in medium bowl until stiff peaks form. Fold cooled yolk mixture into cream in 3 additions. Cover and freeze until firm, about 4 hours.
- 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; let stand 10 minutes. Coarsely mash half of berries in bowl to thicken juices. Scoop lemon cream into small bowls. Top each with 1 rounded tablespoon berry sauce and serve.
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- To make the crust: Prepare ¼ cup ice-cold water and keep it in the fridge. In a food processor, pulse flour, sugar, and salt. Scatter in the butter and pulse until the mixture looks like a coarse meal. Sprinkle about 2-3 tablespoons cold water over the mixture and pulse until the dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time) until the dough comes together. Remove dough from processor and pat it into a disk. Chill for at least 2 hours or overnight. The dough can be made up to 3 days ahead. Keep refrigerated. Let stand at room temperature for a few minutes before rolling out.
- Roll out dough on a lightly floured surface to a large circle ( about 12 inches). Fit into an ungreased 9-inch pie dish, trim the edges leaving an inch or two overhangs. Crimp edges. Refrigerate while you prepare to fill.
- To make the filling: In a large bowl, combine the sugar and Meyer lemon zest. Using your fingers, work the zest into the sugar until fragrant and the sugar is moist. This brings out the lovely flavor of the lemon into the sugar. Whisk in the flour and salt into the sugar mixture.
31 BEST MEYER LEMON RECIPES TO MAKE THE MOST OF CITRUS SEASON
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Published 2016-03-24
- Pasta With Brown Butter, Whole Lemon, and Parmesan. Because their pulp is sweet and juicy and they're short on bitter pith, Meyer lemon recipes often call for the whole lemon, skin and all.
- Roasted Niçoise Salad with Halibut. In this satisfying main-dish salad, the earthy flavors of crispy roasted artichoke hearts (from a jar!) pair nicely with the soft fragrance of Meyer lemon zest and juice.
- Lemon-Honey Tart with Salted Shortbread Crust. If you really want to feature Meyer lemons front and center, this tart and tangy lemon tart is the way to go.
- Turnips with Spicy Meyer Lemon Dressing. These roasted turnips are dressed in a sweet, salty, slightly spicy togarashi-spiked sauce that keeps you coming back for more.
- Radicchio and Citrus Salad with Preserved Lemon. This endive salad is all about the citrus. It's dressed in a savory miso and preserved-lemon purée, and whole slices of Meyer lemon join peeled wheels of Cara Cara, blood orange, and/or mandarin.
- Slow-Roasted Salmon with Fennel, Citrus, and Chiles. Slow-roasting is one of the absolute best ways to cook salmon, since it'll be luscious and moist every time.
- Rigatoni with Lemon-Chile Pesto and Grated Egg. The best part of the Meyer lemon might be its zest—here, it adds rich perfume to rigatoni that's sauced with butter, lemon juice, Pecorino, and grated egg yolk.
- Meyer Lemon Bars. Here's the one you've been waiting for: a luscious lemon bar recipe, featuring the sunny flavor of our favorite hybrid fruit. Get This Recipe.
- Roasted Citrus and Avocado Salad. Baking citrus at a high heat caramelizes the sugars and adds depth. It's just the thing to bring intrigue to salads and more.
- Dairy-Free Lemon Crèmes With Oat-Thyme Crumble. This lemony dessert starts with silken tofu, Meyer lemon juice and zest, and a bit of honey. The nutty oat crumble on top is a little bit savory and scented with fresh thyme.
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