Frozen Lemon Whip with Blueberry Sauce

Frozen Lemon Whip with Blueberry Sauce could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. For $2.57 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains about 6g of protein, 35g of fat, and a total of 545 calories. This recipe serves 6. Head to the store and pick up granulated sugar, blueberries, heavy cream, and a few other things to make it today. Plenty of people really liked this side dish. 908 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 5 hours and 20 minutes. It is brought to you by Foodnetwork. With a spoonacular score of 52%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Frozen Lemon Whip and Blueberry Sauce, Frozen Fruit Whip, and Frozen Lemon-Blueberry Sorbet.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 305 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. Line a 6-cup jumbo muffin tin with paper muffin liners.

2. Whisk together egg yolks and sugar in a large bowl until well combined, then add the lemon juice and zest.

3. 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).

4. 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.

5. In a large bowl, whip the heavy cream to soft peaks.

6. 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.

7. Put the pan on a sheet tray, cover with plastic wrap and freeze for at least 4 hours.

8. To serve, remove muffin tray from freezer and let stand 10 minutes.

9. 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).

10. Drizzle berry sauce over the top and around the frozen lemon whip.

11. Garnish with a few fresh blueberries and enjoy your refreshing cold treat!!!

12. 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.

Nutrition Information:

covered percent of daily need