Lemon Cream With Blackberries Food

LEMON CREAMS WITH BLACKBERRIES

Steps:

• Put the gelatine leaves in a bowl of ice-cold water for 10 mins to soften. Put the milk, lemon zest, cream and sugar in a pan then heat until it starts to bubble gently. Simmer for 2-3 mins. Remove from the heat, take the gelatine out of the water, shaking off any excess and add to the pan, stirring until the gelatine has dissolved.
• Leave to cool, then stir again and pour into 6 ramekins, cups or individual pudding basins. Put on a tray in the fridge overnight to set.
• Mix the blackberries with 1 tbsp each of lemon juice and sugar, then stir in the crème de mûre, if using.
• Loosen the edges of the creams with the tip of a small knife, then turn them onto serving plates, and scatter around the blackberries and sauce.

LEMON CREAM WITH BLACKBERRIES

Steps:

• Combine 2 1/2 teaspoons of the lemon zest, lemon juice, honey, and tofu in a blender.
• Puree ingredients until smooth, scraping down sides of blender with rubber spatula as necessary.
• Divide lemon cream evenly among four bowls or serving glasses. Garnish each portion with blackberries and reserved lemon zest. Serve immediately or refrigerate.

BLACKBERRY LEMONADE

Steps:

• Muddle 2 cups blackberries with 2 cups simple syrup (recipe follows) in a pitcher. Stir in 2 cups each fresh lemon juice and water; add ice and lemon slices.
• Simple Syrup: To make 2 cups simple syrup, bring 1 1/2cups each sugar and water to a boil, stirring until dissolved. Let cool.

BLUE RIDGE BLACKBERRY LEMON BARS

Steps:

• HEAT oven to 325 degrees F. Toss together in a large mixing bowl oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon peel and salt until well blended.
• SPRINKLE mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.
• SPRAY 13 x 9-inch baking pan with no-stick cooking spray. Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust
• BAKE 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust. Sprinkle evenly with reserved oat mixture, pressing down gently.
• RETURN to oven; bake 15 to 20 minutes, or until crust is golden brown.
• *To toast nuts: Place walnuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

FROZEN MEYER LEMON CREAM WITH BLACKBERRY SAUCE

Steps:

• 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.
• 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.
• 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.

LEMON CUPCAKE WITH BLACKBERRY BUTTERCREAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 24 muffin cups with paper liners.
• Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.
• Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
• Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
• Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.

LEMON CREAM WITH BLACKBERRIES

Steps:

• In a blender, puree 2 1/2 teaspoons lemon zest, the lemon juice, honey, and tofu until smooth, scraping down sides of blender with a flexible spatula as necessary. Refrigerate, covered, if not serving immediately.
• To serve, divide lemon cream evenly among 4 bowls or serving glasses. Top each serving with blackberries and remaining 1/2 teaspoon lemon zest.
• Nutrition Information
• (Per Serving)
• Calories: 180
• Saturated Fat: 0g
• Unsaturated Fat: .1g
• Cholesterol: 0mg
• Carbohydrates: 41g
• Protein: 4.4g
• Sodium: 2.3mg
• Fiber: 2.4g

BLACKBERRY & LEMON MESS

Steps:

• Heat oven to 120C/100C fan/gas ½. Line a baking sheet with baking parchment. To make the meringues, put the egg whites in a clean mixing bowl and beat with an electric whisk to stiff peaks. Tip in half the sugar and beat again until shiny and stiff. Add the remaining sugar with the cornflour and vinegar and beat back to shiny and stiff. Dollop 5 very large spoonfuls onto the baking sheet and bake on a low shelf for 1 hr until crisp and the meringues peel easily from the paper. Cool. The meringues will keep in an airtight container for up to 3 days, or in the freezer for up to 3 months.
• Tip the cream into a large bowl, sift in the icing sugar and gently whip until soft peaks just hold a little shape. Chill until ready to serve.
• To serve, dollop the lemon curd over the whipped cream, then crumble over some of the meringues in small chunks - you probably won't need them all. Put the blackberries into a bowl and lightly rough up with a fork so they're whole but juicy, then scatter them over the cream. Fold together with a large spatula or spoon, just a few times to marble everything through. Divide between 6 glasses or bowls, top each with an edible flower, if using, and serve straight away.