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Ingredients
- 3 egg yolks
- 1/2 C. granulated sugar
- 2 T. lemon juice
- Pinch of salt
- Zest of 1 lemon
- 14 T. heavy cream
- Fresh berries and whipped cream for garnish Corkscrew tuile and berry puree are optional additions
Preparation
Step 1
1. Set saucepan of water on stove and heat for a double boiler. In stainless steel bowl, whisk together yolks, sugar, lemon juice and salt to blend completely. Set bowl over double boiler and continue whisking until thick, about 5-8 minutes. Remove bowl from
heat and whisk in lemon zest. Cover and chill overnight.
2. Grease four 5-oz. ramekins and line with plastic wrap, making sure to press plastic into corners. Whip cream until medium-stiff peaks form. Fold cream into cold yolk mixture. Divide mixture evenly among prepared molds and freeze for at least 4 hours.
3. To serve: Invert molds on plates, remove plastic wrap and garnish. Serve immediately.