Frozen Lemon Whip with Blueberry Sauce

By dette

Tart lemon curd is a great thing to have on hand and pairing it with blueberries is a classic combination. Store-bought curd is expensive and sometimes had additives, Make my homemade version for the turest lemon flavor.

Fresh ginger is a natural partner to lemon; peel and finely grate a 4" piece of ginger into a bowl. Using a spoon or your fingers, squeezew the juice from the ginger and add it to the lemon juice before making the curd. It will add a surprising warm roundness to this delicious frozen treat.

Ingredients

• Blueberry sauce:
• 6 large egg yolks
• 1/2 c. granulated sugar
• 1/2 c. freshly squeezed lemon juice, zest of 3
• lemons, and thin lemon slices for serving
• 2 c. heavy cream
• Fresh blueberries for serving
• 2 c. fresh blueberries plus more for garnish
• 1/4 c. granulated sugar
• Zest of 1 lemon plus 1/4 c. freshly squeezed lemon
• juice

Preparation

Step 1

Line a 6 cup jumbo muffin tin with paper muffin liners

Whisk together the egg yolks and sugar until well combined and add the lemon juice and zest. Pour into a heavy-bottomed sauce pan and cook over medium-low heat, stirring constatly, until the mixture thickens to the consistency of gravy 8-10 minutes (it should cling to the spoon when you stop stirring). Pour the mixture through a fine-mesh sieve plced over a large glass bowl; stir the mixture occasionally to help release some of the heat. Once it has cooled to room temperature, put plastic wrap directly on the surface of the lemon curd to prevent a skin from forming and refrigerate until firm.

Whip the heavey cream to sof peaks. Whisk the chilled lemon curd to loosen it and fold half the cream into it to lighten; gently fold in remaining whipooed cream until just blended. Divide the lemon whip among the muffin cups, smoothing the tops. Put the muffin tin on a sheet tray, cover with plastic wrap, and freeze for at elast 4 hours.

To serve, remove themuffin tin from the freezer and let setand 10 minutes. Serve immediately by placing thin lemon slices on 6 plates and on each plate inverting a lemon whip directly on top of the lemon slices (this prevents its sliding on the plate). Drizzle blueberry sauce over the tops and around the frozen lemon whips and top with a few blueberries. Enjoy your refreshing cold treat!

Blueberry Sauce: Put the blueberries ina small saucepan with the sugar, lemon zest, and lemon juice. Bring to a simmer over medium heat and cook, stirring, until the sugar dissolves and the berries begin to burst. Place in a blender and pureem then strain througb a fine-mesh sieve over a glass bowl and chill, overed, in the refrigerator until ready to use.