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Name: Lemon Shortbread with Macerated Blueberries and Vanilla Bea
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: Fresh mint sprigs; 1/2 c Whipped cream; 2 ts Lemon zest; 5 tb Butter softened; 1/4 c Lemon juice; 2 tb Sugar; 1 c Sugar; 1/2 c Heavy cream; 1 Lemon, Juice of; 1/2 c Grand Marnier; 2 pt Fresh blueberries; 1/2 ts Salt; 2 tb Candied lemon zest; Powdered sugar in shaker; 2 c Flour; 1 tb Baking Powder; 4 Scoops Vanilla Bean Ice

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INGREDIENTS

Fresh mint sprigs
1/2 c Whipped cream
2 ts Lemon zest
5 tb Butter ; softened
1/4 c Lemon juice
2 tb Sugar
BERRIES
1 c Sugar
1/2 c Heavy cream
1 Lemon, Juice of
GARNISH
1/2 c Grand Marnier
BISCUITS
2 pt Fresh blueberries
1/2 ts Salt
2 tb Candied lemon zest
Powdered sugar in shaker
2 c Flour
1 tb Baking Powder
4 Scoops Vanilla Bean Ice

Servings

INSTRUCTIONS

Preheat the oven to 450 degrees F. In a mixing bowl, combine the flour, baking powder, salt, sugar, and lemon zest. Cut the butter into the flour until the mixture resembles coarse crumbs. Stir in th e cream and lemon juice. Form the dough into a ball. On a floured surface, roll the dough out 3/4-inch thick. Using a 3- inch cookie cutter, cut into 8 circles. Place the biscuits onto a baking sheet and bake for 15 minutes or until they are golden. For the blueberries: combine all the ingredients in a bowl and lightly mash the berries with a fork. Allow the berries to sit for 30 minutes for the sugar to dissolve and th e flavors marry. Split the biscuit in half, lay one half on a plate. Place a spoonful of the berries on the biscuit. Place the scoop of ice cream on top of the berries. Lay the other biscuit half on top of the ice cream and spoon the blueberries over the top. Garnish with whipped cream, fresh mint, candied lemon zest and sprinkle with powdered sugar. >From Essence of Emeril Show #EE2278 Recipe by: Emeril Lagasse Posted to MC-Recipe Digest V1 #549 by "Master Harper Gaellon" on Apr 4, 1997

NOTES

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Lemon Shortbread with Macerated Blueberries and Vanilla Bea

Fresh mint sprigs
1/2 c Whipped cream
2 ts Lemon zest
5 tb Butter softened
1/4 c Lemon juice
2 tb Sugar
 BERRIES
1 c Sugar
1/2 c Heavy cream
1 Lemon, Juice of
 GARNISH
1/2 c Grand Marnier
 BISCUITS
2 pt Fresh blueberries
1/2 ts Salt
2 tb Candied lemon zest
 Powdered sugar in shaker
2 c Flour
1 tb Baking Powder
4 Scoops Vanilla Bean Ice

Preheat the oven to 450 degrees F. In a mixing bowl, combine the flour,  baking powder, salt, sugar, and lemon zest. Cut the butter into the flour  until the mixture resembles coarse crumbs. Stir in th e cream and lemon  juice.    Form the dough into a ball. On a floured surface, roll the dough out  3/4-inch thick. Using a 3- inch cookie cutter, cut into 8 circles. Place  the biscuits onto a baking sheet and bake for 15 minutes or until they are  golden. For the blueberries: combine all the ingredients in a bowl and  lightly mash the berries with a fork. Allow the berries to sit for 30  minutes for the sugar to dissolve and th e flavors marry. Split the biscuit  in half, lay one half on a plate.    Place a spoonful of the berries on the biscuit. Place the scoop of ice  cream on top of the berries. Lay the other biscuit half on top of the ice  cream and spoon the blueberries over the top. Garnish with whipped cream,  fresh mint, candied lemon zest and sprinkle with powdered sugar.    >From Essence of Emeril Show #EE2278    Recipe by: Emeril Lagasse Posted to MC-Recipe Digest V1 #549 by "Master  Harper Gaellon" <gaellon@inch.com> on Apr 4, 1997

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Nutrition

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Serving Size: 1 Serving (965g)
Recipe Makes: 4 Servings

Calories: 1333
Calories from Fat: 290 (22%)

Amt Per Serving		% DV

	Total Fat 32.2g	43 %
	Saturated Fat 19.6g	98 %
	Monounsaturated Fat 8.6g
	Polyunsanturated Fat 1.7g
Cholesterol 99.3mg		31 %
Sodium 410.2mg		14 %
Potassium 335.2mg		9 %
Total Carbohydrate 261.8g		77 %
	Dietary Fiber 7.5g	30 %
	Sugars, other 254.3g
Protein 10.6g		15 %
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.

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Calories per serving: 1333

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