Frozen Meyer Lemon Cream With Blackberry Sauce Recipes

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FROZEN MEYER LEMON CREAM WITH BLACKBERRY SAUCE



Frozen Meyer Lemon Cream with Blackberry Sauce image

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

1/2 cup plus 2 tablespoons sugar
5 tablespoons plus 1 1/2 teaspoons strained fresh Meyer lemon juice
3 large egg yolks
1 tablespoon light corn syrup
1 cup chilled heavy whipping cream
1 3/4 teaspoons finely grated Meyer lemon peel, divided
1 cup frozen unsweetened blackberries, thawed

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 image

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

4 cups blackberries (fresh or frozen)
1 cup granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
1 tablespoon water (ONLY need if using fresh berries)

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



Lemon Panna Cotta with Blackberry Sauce image

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

vegetable oil
1 cup whole milk
1 cup whipping cream
1/2 vanilla bean, split lengthwise
5 tablespoons fresh lemon juice
2 teaspoons unflavored gelatin
1/2 cup sugar
1 cup creme fraiche
2 tablespoons grated lemons, rind of
3 cups frozen blackberries, thawed,drained,juices reserved (about 12 ounces)
3 tablespoons packed golden brown sugar
3 tablespoons creme de cassis (black-currant-flavored liqueur; optional)

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



Meyer Lemon Cream Sauce for Salmon image

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

2 (4 ounce) salmon fillets
salt and ground black pepper to taste
2 tablespoons butter, divided
1 clove garlic
½ cup heavy cream
2 teaspoons Meyer lemon juice
¼ pinch dried dill weed

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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  • 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.
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