Candied Lemon Zest For Iced Raspberry Lemon Syllabub Recipes

CANDIED LEMON ZEST

Steps:

• Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into a fine julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain.
• Bring sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, and let stand overnight.

EASY CANDIED LEMON ZEST

Steps:

• With a sharp vegetable peeler, cut long strips of zest from lemons, being sure not to take any of the bitter white pith. Slice the strips into ⅛-inch-thick strands.
• Bring sugar and water to a boil in a small saucepan; add the zest and simmer until translucent, about 20 min. Remove from heat and let cool in the syrup.
• Strain zest and use for garnish. Use the syrup in drinks or on pancakes. You can refrigerate both for 2 weeks.

ICED RASPBERRY LEMON SYLLABUB WITH PRALINE

Steps:

• Coat an 11-by-17-inch baking pan lightly with canola oil; set aside. To make the praline, put sugar in a saucepan with 2 tablespoons water. Stir over medium heat until the sugar has completely dissolved, without boiling. Stop stirring; raise the heat. Boil syrup, tilting and swirling pan, until it turns caramel brown, 2 to 3 minutes.
• Remove from heat, and quickly stir in the nuts. Pour onto prepared baking sheet; set aside to cool. When completely cool, cut the praline into small pieces. Set aside. Praline may be made up to 2 days ahead and kept in an airtight container at room temperature.
• To make the syllabub, place half the berries into a medium bowl, and crush them gently against the side of the bowl with the back of a spoon to release their juices. Sprinkle with 1 tablespoon sugar and 2 tablespoons brandy. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, combine lemon juice, sherry, and remaining 1/3 cup plus 3 tablespoons sugar, stirring until the sugar has dissolved. With machine on low, trickle in cream. Whisk just until cream holds its shape. Remove bowl from mixer; gently fold in the macerated and remaining fresh berries.
• Sprinkle the praline in the bottom of each glass. Spoon syllabub into glasses. Transfer the glasses to the freezer for at least 2 hours or overnight, until frozen and frosty. Sprinkle each with praline and candied lemon zest. Serve immediately.

CANDIED LEMON PEEL

Steps:

• Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
• Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
• Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.

CANDIED LEMON ZEST FOR ICED RASPBERRY LEMON SYLLABUB

Steps:

• Using a vegetable peeler, cut the zest from the lemons. Use a knife to remove any white pith, and cut zest as thinly as possible lengthwise.
• Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water.
• In the same saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Remove from heat; let zest cool in syrup. When cool, transfer zest and syrup to an airtight plastic container.

CANDIED LEMON ZEST

Steps:

• Use a vegetable peeler to remove the zest from the lemons, keeping the strips as long as possible. Use a paring knife to remove the bitter white pith from the zest, and discard. Using a sharp chef's knife, finely julienne the strips of zest, and then place them in a small bowl. Cover the zest with boiling water; let stand for 30 minutes, then drain.
• Heat the sugar and cool water in a small saucepan over medium-high heat. Bring the mixture to a boil, stir until the sugar is completely dissolved, then add the julienned zest. Reduce the heat to medium-low, and cook for 10 minutes. Remove from the heat, cover, and let stand at room temperature overnight. Remove the zest, and drain on wire rack. Roll the zest in the sugar. Dry on a wire rack. The zest can be stored in an airtight container for up to 2 weeks.

RASPBERRY-LEMON ICE CREAM

Steps:

• Whisk cream, milk, sugar, and salt together in a large bowl.
• Mix raspberry preserves, fresh raspberries, and lemon zest together in a small bowl, breaking up preserves. Add to cream mixture, whisking until nicely blended and no clumps remain. Chill in a refrigerator for at least 30 minutes.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, 25 to 30 minutes. Enjoy immediately as a soft ice cream, or transfer to an airtight container and freeze until firm, about 4 hours.

CANDIED LEMON ZEST

Steps:

• Zest lemons with a vegetable peeler into long strips. Remove pith; cut strips into fine julienne. Bring sugar and the water to a boil in a small saucepan, stirring to dissolve sugar. Add zest; boil 5 minutes. Cover, and remove from heat; let cool. Strain off syrup before using. Zest can be stored in an airtight container in the refrigerator up to 2 weeks.

RASPBERRY SYLLABUB

Steps:

• Whisk first 5 ingredients in medium bowl until sugar dissolves. Beat cream in large bowl to stiff peaks. Fold whipped cream into wine mixture. Divide mixture among 8 wineglasses. Cover and refrigerate overnight (syllabub mixture will separate). Sprinkle with berries and serve.

CANDIED LEMON ZEST FOR DESSERTS

Steps:

• Using a vegetable peeler, peel zest from lemons. Use a knife to remove any white pith; cut zest as thinly as possible.
• Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water.
• In another medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Remove from heat; let zest cool in syrup. When cool, transfer zest and syrup to an airtight plastic container.

LEMON ICE CREAM WITH CANDIED LEMON PEEL

Steps:

• In a small bowl, lightly beat the egg and yolks together. Have ready a fine mesh sieve suspended over a large heatproof bowl.
• In a medium saucepan over medium heat, combine the milk, sugar, and salt, and stir until the sugar has dissolved. Continue to cook, stirring occasionally, until the mixture is hot to the touch (it should register about 140° F on an instant-read thermometer).
• Whisking the eggs constantly, slowly whisk in about 1/4 cup of the hot milk. Slowly pour the egg mixture back into the saucepan, whisking the contents of the saucepan constantly.
• Continue to cook the custard over medium heat, stirring constantly, until it is thick enough to coat the back of a spoon (it should register 170° F on an instant-read thermometer), 3 to 4 minutes. Immediately strain the custard into the large bowl. Let cool for five minutes.
• When custard is cool, whisk in the chilled cream. Cover mixture and refrigerate until chilled, at least 4 hours or overnight.
• Whisk in the lemon juice and zest, if using (if you are using the candied lemon peels, they will be added later), and churn in an ice cream maker according to the manufacturer's directions. If using the candied lemon peels, add them during the last minute of churning. If making the ice cream cake , immediately pack into the pan. Or store, tightly covered, in the freezer.

CANDIED ORANGE AND LEMON ZEST

Steps:

• Remove zest from oranges and lemons with a vegetable peeler in long 1/2-inch-wide pieces and cut pieces lengthwise into julienne strips, reserving orange and lemon zests separately.
• In a small saucepan cover orange zest with water and bring to a boil. Simmer zest 5 minutes and drain in a sieve, discarding liquid. Repeat procedure with orange zest 2 more times. In pan bring orange zest, 1/4 cup sugar, and 1/4 cup water to a boil over moderate heat and simmer until liquid is reduced to a thick syrup. Cool orange zest in syrup. Make candied lemon zest in same manner. Zests may be made 1 week ahead and chilled in an airtight container.

CANDIED LEMON PEEL ICE CREAM WITH STRAWBERRY COMPOTE

Steps:

• Using 5-hole citrus zester, remove lemon peel in long thin strips. Halve lemons. Squeeze juice into medium bowl; strain. Combine 1 1/3 cups lemon juice, lemon peel strips, and 2 cups sugar in medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Simmer gently until liquid is slightly syrupy, about 10 minutes. Strain through sieve into bowl, reserving lemon peel and syrup separately. Transfer peel to small baking pan; add 1/3 cup sugar and toss to coat. Separate pieces with fork. Let dry 2 hours. Reserve 1/4 cup candied lemon peel strips. Coarsely chop remaining candied peel.
• Whisk 1 cup syrup and yolks in large bowl to blend (cover and chill remaining syrup). Bring cream, half and half and salt to simmer in medium saucepan over medium heat. Gradually whisk hot cream mixture into egg mixture. Return to saucepan. Whisk over medium heat until temperature registers 180°F, about 6 minutes (do not boil). Strain custard into large bowl. Chill until cold.
• Process custard in ice cream maker according to manufacturer's instructions; add chopped candied peel during last 5 minutes. Transfer ice cream to bowl. Cover and freeze 4 hours. (Syrup, candied peel and ice cream can be made 2 days ahead. Keep syrup refrigerated. Store peel airtight at room temperature. Keep ice cream frozen.)
• Stir 1/2 cup syrup in saucepan over medium heat until heated through. Add strawberries. Refrigerate compote at least 4 hours and up to 8 hours.
• Scoop ice cream into bowls. Top with compote and candied lemon strips.