Summer Berry Sundae

Recipe Ingredients

		Lemon Curd
1		Egg - plus
2		Egg yolks
1/2 cup	118ml	Freshly-squeezed, strained, lemon juice - (abt 2 lemons)
		Grated zest of 2 lemons
1/2 cup	99g / 3.5oz	Sugar
		Summer Berry Simmer
2 1/2 cups	275g / 9.7oz	Mixed berries: strawberries cut in
		Quarters, blueberries, raspberries,
		Blackberries, plus a few extra berries
		For garnish
2 tablespoons	30ml	Sugar
1/2 teaspoon	2.5ml	Water
2 teaspoons	10ml	Pure vanilla extract
		Assembly
1		Premium vanilla ice cream

Recipe Instructions

Make the lemon curd: In a medium saucepan, whisk together the egg and the yolks, lemon juice, lemon zest and sugar. Set over very low heat and, stirring gently and constantly with a rubber spatula, cook until it thickens, about 5 minutes. It will be just ready to boil. Don't let it. Strain into a bowl, cover with plastic wrap, and set aside to cool to room temperature.

Cook the berries: In a medium saucepan, toss the strawberries and blueberries with the sugar and water. Wash the side of the pot down with a wet pastry brush and cook over moderate heat, stirring occasionally, until the sugar is dissolved and the berries are soft but still intact, about 2 minutes. If the sugar hasn't dissolved, add a few more drops of water. Stir in the vanilla extract. Remove the pot from the heat and add the more delicate berries. Do not stir; let the residual heat soften them. Transfer to a bowl to cool.

Assemble the sundae: Add about a tablespoon of the berries to the bottom of 4 sundae glasses. Add a dollop of lemon curd to that and then spoon about 1/2 cup of ice cream into each glass. Blanket the ice cream with more lemon curd and berries. Garnish with a few uncooked berries.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Peggy Cullen - From the TV FOOD NETWORK - (Show # CL-8946)

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