Frozen Meyer Lemon Cream with Blackberry Sauce

From the kitchen of Carly

Silky frozen Meyer lemon cream meets bright blackberry sauce in this elegant dessert. Whipped cream folded with a cooked lemon custard creates an impossibly smooth texture, while tart berries cut through the richness. Citrus forward, luxuriously light, completely craveable.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 cup plus 2 tablespoons sugar
  • 15 tablespoons plus 1 1/2 teaspoons strained fresh Meyer lemon juice
  • 13 large egg yolks
  • 11 tablespoon light corn syrup
  • 11 cup chilled heavy whipping cream
  • 11 3/4 teaspoons finely grated Meyer lemon peel, divided
  • 11 cup frozen unsweetened blackberries
  • 1thawed

Instructions

  1. Whisk 1/2 cup sugar, 5 tablespoons lemon juice, egg yolks, and corn syrup in small metal bowl to blend. Set bowl over saucepan of boiling water; whisk until mixture is thick and fluffy and thermometer inserted into mixture registers 180°F, about 3 minutes. Place bowl with yolk mixture over larger bowl filled with ice and water until mixture is cool, stirring occasionally, about 8 minutes.

  2. Meanwhile, using electric mixer, beat cream, 1 1/2 teaspoons lemon peel, and 1 tablespoon sugar in medium bowl until stiff peaks form. Fold cooled yolk mixture into cream in 3 additions. Cover and freeze until firm, about 4 hours.

  3. Mix berries and any accumulated juices, remaining 1 tablespoon sugar, 1 1/2 teaspoons lemon juice, and 1/4 teaspoon lemon peel in small bowl; let stand 10 minutes. Coarsely mash half of berries in bowl to thicken juices. Scoop lemon cream into small bowls. Top each with 1 rounded tablespoon berry sauce and serve.