Рецепт Lemon Curd Ice Cream With Ruby Red Fruit Parcels
Ингредиенты
|
|
Инструкции
- Lemon Curd Ice Cream: Put the egg yolks, lemon zest and juice, sugar and butter into a small saucepan. Put over a low heat and stir till the butter has melted and the curd coats the back of the spoon.
- Allow the lemon curd to cold, then stir in the lowfat yoghurt. Cover closely and freeze.
- Take the ice cream out of the freezer and put it into the refrigerator for about 1 hour before serving.
- NOTE: If time is very short you can use ready made lemon curd.
- Ruby red fruit parcels: Preheat the oven to 240C/475F/gas8. Cut the nectarines into chunks and mix with the remaining fruit.
- Divide the fruit between 6x20cm squares of kitchen foil, sprinkle over the sugar and port and put 1 sprig of rosemary on each.
- Fold up the edges of the foil to create parcels and put on to a baking sheet.
- Bake in the oven for 7 min.
- Serve immediately with the ice cream.