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Lemon Fool With Fresh Berries

fast.cook's picture
Ingredients
  Cornstarch 2 Tablespoon
  Granulated sugar 2⁄3 Cup (10.67 tbs)
  Grated lemon zest 1 Tablespoon
  Freshly squeezed lemon juice 1⁄3 Cup (5.33 tbs)
  Egg yolks 2
  35% whipping cream 1 Cup (16 tbs)
  Fresh berries 3 Cup (48 tbs) (Such As Sliced Strawberries Or Raspberries Or Blueberries)
Directions

1. In a small saucepan, combine cornstarch with 1/2 cup (125 mL) cold water; whisk until smooth. Add sugar, lemon zest, juice and egg yolks; cook over medium heat, whisking constantly, until mixture comes to a full boil; cook for 15 seconds. Remove from heat; pour into a large bowl. Let cool slightly. Cover surface with plastic wrap; refrigerate for 2 hours or until chilled. (Recipe can be prepared to this point up to a day ahead.)
2. In a bowl using an electric mixer, whip cream until still peaks form. Whisk lemon mixture until smooth. Whisk in one-quarter of the whipped cream; fold in remaining whipped cream.
3. Arrange half the berries in 6 parfait or large wine glasses. Top with half the lemon fool; layer with remaining berries and lemon fool. (Recipe can be prepared to this point and refrigerated for up to 4 hours.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Interest: 
Quick

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