Try this Lemon Ice Brulee with Toffee recipe, or contribute your own.
Suggest a better descriptionIn a bowl whisk the egg yolks, sugar and lemon rind until thick and creamy. Heat the single cream until boiling, gradually whisk into the egg yolks until smooth and return to the pan. Heat gently stirring continuously until thickened. Add the lemon juice and cool rapidly. Whisk the double cream and fold into the cooled lemon mix. Pour into freezer proof ramekins and freeze for 4-6 hours. Make the hazelnut caramel by heating gently the sugar and water until a rich golden colour. Add the crushed roasted hazelnuts and mix in, pour over the ice cream. Leave to set and serve immediately. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (897g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1944 | ||
Calories from Fat: 872 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 96.8g | 129 % | |
Saturated Fat 41.2g | 206 % | |
Monounsaturated Fat 39g | ||
Polyunsanturated Fat 12.4g | ||
Cholesterol 3446.3mg | 1060 % | |
Sodium 160.1mg | 6 % | |
Potassium 511.4mg | 13 % | |
Total Carbohydrate 238.2g | 70 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 233.2g | ||
Protein 45.9g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1944
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