Aaaargh!!...i Froze The Lemon Tart Recipe
lemon semifreddo, lemon curd, blackberries in different ways, hibiscus, sugar cookie tuile
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Ingredients
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Lemon Semifreddo
Lemon Curd
Blackberries
Hibiscus Syrup
Sugar Cookie Tuile
Method
Lemon Semifreddo
- 1
Prepare the Base
In a bowl, whip the heavy cream until soft peaks form. Set aside.
- 2
Mix Egg Yolks
In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick.
- 3
Combine Lemon Juice and Zest
Stir in the fresh lemon juice and lemon zest into the egg yolk mixture.
- 4
Lemon Curd
- 5
- 6
Add Butter
Remove from heat and add the unsalted butter. Stir until melted and smooth.
- 7
Cool Down
Transfer to a bowl and let it cool. Cover with plastic wrap and refrigerate until set.
Blackberries
- 8
Prepare Honey Blackberry Mixture
In a bowl, toss the fresh blackberries with honey and lemon juice, then set aside for 15 minutes to macerate.
Hibiscus Syrup
- 9
Make Hibiscus Tea
In a saucepan, combine dried hibiscus flowers and water. Bring to a boil, then simmer for 10 minutes.
- 10
Strain and Sweeten
Strain the tea into another saucepan, add sugar, and cook until sugar is dissolved. Cool and store in the refrigerator.
Sugar Cookie Tuile
- 11
Cream Butter and Sugar
In a mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy.
- 12
Add Egg Whites and Vanilla
Add the egg whites and vanilla extract, mixing until combined.
- 13
Incorporate Flour
Gradually add the all-purpose flour, mixing until a smooth batter forms.
- 14
Bake the Tuiles
Spoon the batter onto a baking sheet lined with parchment paper, spreading thinly. Bake at 350°F (175°C) for 8-10 minutes until golden. Allow to cool and harden.