Lemon Shortbread With Macerated Blueberries

Recipe Ingredients

		For Biscuits
2 cups	125g / 4.4oz	Flour
1 tablespoon	15ml	Baking powder
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Sugar
2 teaspoons	10ml	Lemon zest
5 tablespoons	75ml	Butter - softened
1/2 cup	118ml	Heavy cream
1/4 cup	59ml	Lemon juice
		For The Berries
2		Fresh blueberries
1 cup	198g / 7oz	Sugar
1		Lemon, juice of
1/2 cup	118ml	Grand Marnier
		Frosting
4		Vanilla bean ice cream
1/2 cup	118ml	Whipped cream
		Fresh mint sprigs
2 tablespoons	30ml	Candied lemon zest
		Powdered sugar in shaker

Recipe Instructions

Preheat the oven to 450F 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 the 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 the 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.

Source:
Emeril Lagasse - Essence of Emeril Show #EE2278

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.