Lemon Curd Ice Cream with Ruby Red Fruit Parcels

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Lemon Curd Ice Cream with Ruby Red Fruit Parcels Ingredients

ICE CREAM	2 Nectarines; stoned
6 Egg yolks	225 g Strawberries; hulled
Finely grated zest and juice	225 g Raspberries
200 g Caster sugar	110 g Blueberries or seedless pink
170 g Unsalted butter; at room	30 g Caster sugar
; temperature, cut	3 tb Ruby port
; into small pieces	6 sm Spri rosemary
860 ml Greek yoghurt	TO SERVE
RUBY RED FRUIT PARCELS	220 ml Creme fraiche

Instructions for Lemon Curd Ice Cream with Ruby Red Fruit Parcels

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 until the butter has melted and the curd coats the back of the spoon. Allow the lemon curd to cool, then stir in the 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 form parcels and put on to a baking sheet. Bake in the oven for 7 minutes. Serve immediately with the ice cream. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: FruitCuisine: Uncategorized

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