MEYER LEMON AND SPANISH ALMOND SEMIFREDDO
Provided by Michael Chiarello : Food Network
Categories dessert
Time 6h20m
Yield 12 servings
Number Of Ingredients 5
Steps:
- In the bowl of a stand mixer fitted with the whisk attachment cream together the egg yolks and sugar until smooth. Pour the Meyer lemon zest into mixer and mix lightly. Meanwhile grind the almonds in the food processor or multi-food chopper. Pour the almonds into the egg and sugar mixture and mix lightly.
- In a separate bowl, either using the mixer or by hand, whip the cream to stiff peaks. When the cream is fully whipped pour 1/3 of the cream into the egg yolk/sugar mixture and stir in vigorously. Then take the remaining 2/3 of the cream and gently fold into the yolk/sugar/nut mixture.
- Spoon the mixture into individual forms or ramekins and allow to freeze for at least 6 to 8 hours.
MEYER-LEMON PUDDING CAKE
The gift of a half dozen Meyer lemons sent me in search of new ways to use this special fruit. Much sweeter than the common lemon, it is akin to a Mandarin orange has an edible peel. Alas, my supply ran out before I had a chance to try this recipe from Bon Appetite. One day I will, but in the meantime I'm sharing it with my fellow cooking companions. Please note the cake calls for a chilling 2 hours to overnight. Makes this a great make ahead dessert for a dinner party or other occasion.
Provided by justcallmetoni
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- In a mixing bowl beat the egg whites and 1/4 cup sugar until stiff peaks form. Set aside.
- In a small bowl mix together the sugar and flour and set aside.
- In another bowl stir together the lemon juice, melted butter, and lemon zest. Add this to the flour mixture and stir well.
- In yet another bowl whisk the egg yolks and the buttermilk. Add to the lemon mixture and stir well. If you are using regular lemons, taste to be sure the mixture is sweet enough.
- Using a rubber spatula, fold the beaten egg whites into the lemon-egg yolk mixture.
- Butter and sugar 6 soufflé cups or ramekins and fill 3/4 full. Bake in a water bath until top feels slightly firm, about 40 minutes. Do not brown.
- Let cool to room temperature and then chill for 2 hours to overnight. The pudding cakes can be served in the ramekins with the cake on top, or inverted onto plates so that the pudding layer is on top.
- Whip cream and a teaspoon of the sugar together and set aside.
- To serve, garnish the chilled cakes with a dollop of whipped cream. Sprinkle a little zest on top.
MEYER LEMON BUTTERMILK PUDDING CAKE WITH FRESH BERRIES
Categories Berry Citrus Dessert Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth. Transfer buttermilk mixture to medium bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions (batter will be runny).
- Pour batter into prepared dish. Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until entire top is evenly browned and cake moves very slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan.
- Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Spoon pudding cake out into shallow bowls. Pour cream around cake. Top with berries.
FROZEN MEYER LEMON CREAM WITH BLACKBERRY SAUCE
Categories Milk/Cream Mixer Dessert Freeze/Chill Mother's Day Blackberry Lemon Spring Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
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.
MEYER LEMON AND BLUEBERRY BREAD
YUMMY! I have not yet tried this recipe with regular lemons. But since most people do not have access to Meyer lemons, I am assuming regular lemons would make a decent sub. I would add an additional tablespoon of lemon zest though. Blackberries are also good with this bread. Enjoy.
Provided by loveleesmile
Categories Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF.
- Grease a 8x4 inch loaf pan.
- Whisk together flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Combine lemon juice, lemon zest, oil and egg in small mixing bowl. Whisk to combine.
- Stir blueberries into dry ingredients to coat. Add lemon mixture to dry ingredients and fold together until just combined. Spread evenly in loaf pan.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely.
- By the way - this bread gets even more moist and lemony the next day if you wrap it well once it's cooled. Don't make yourself wait, though. Cut a slice and then wrap it up.
Nutrition Facts : Calories 2238.2, Fat 35.7, SaturatedFat 4, Cholesterol 211.5, Sodium 2052.7, Carbohydrate 457.9, Fiber 12.6, Sugar 250.6, Protein 33.7
MEYER LEMON & BLACKBERRY BREAD PUDDING WITH MEYER LEMON WHIPPED CREAM
My sister made this for us last Thanksgiving. What a wonderful dessert and change from the normally served on this day. The Meyer lemon is a citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange. Meyer lemons are a little hard to find some places. If you are unable to find add about 1/2 C sugar to the recipe of both the Pudding and Whipped Cream.
Provided by Julia Miller @JewlesfromJules
Categories Fruit Desserts
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F. Place the bread cubes on a large baking sheet in a single layer and toast until lightly golden brown on all sides, turning a few times, about 15 minutes. Remove and let cool slightly.
- Bring cream, 1 cup of sugar, and lemon zest, to a simmer over medium heat. Whisk together the eggs and yolks in a medium bowl. Slowly whisk the warm milk into the eggs and add the vanilla.
- Transfer the bread cubes to a 9 by 15-inch baking dish, pour the custard mixture over and press on the bread to submerge in the custard. Let the mixture sit at room temperature for 30 minutes to allow the bread to absorb more of the custard. Add ½ of the blackberries during this stage if desired or save all for a topping later with the whipped cream.
- Place the baking dish inside a larger roasting pan and fill the outer pan with warm water halfway up the sides of the baking dish. Bake until puffed around the outside but still slightly jiggly in the center, about 45 minutes. Remove from the water bath and let rest at least 15 minutes before serving.
- To make whipped cream, combine the heavy cream, sugar, juice, zest and vanilla extract in a large bowl and whip with a balloon whisk until soft peaks form. Top pudding with dollops of cream and remainder of berries.
More about "meyer lemon blackberry bread pudding with meyer lemon whipped cream recipes"
SIMPLE LEMON BLACKBERRY BREAD PUDDING
From gritsandpinecones.com
5/5 (3)Total Time 1 hr 10 minsCategory DessertCalories 355 per serving
MEYER LEMON PUDDING CAKES - BAKE OR BREAK
From bakeorbreak.com
MEYER LEMON PUDDING (DAIRY FREE) - SAVORY LOTUS
From savorylotus.com
MEYER LEMON BUTTERMILK PUDDING | KITCHEN CONFIDANTE
From kitchenconfidante.com
MEYER LEMON BUTTERMILK PUDDING CAKE WITH FRESH BERRIES
From bonappetit.com
LEMON BLUEBERRY BREAD PUDDING - EAT DESSERT SNACK
From eatdessertsnack.com
LEMON BLACKBERRY BREAD PUDDING RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
MEYER LEMON PUDDING (SUPER EASY RECIPE!) - THE VIEW …
From theviewfromgreatisland.com
MEYER LEMON PUDDING CAKES WITH BLACKBERRY SAUCE
From imperialsugar.com
MEYER LEMON & BLACKBERRY BREAD PUDDING WITH MEYER …
From pinterest.com
MEYER LEMON BREAD PUDDING - LITTLE JEWELS FROM THE KITCHEN
From bijouxs.com
MEYER LEMON AND BLACKBERRY BREAD PUDDING WITH MEYER LEMON ...
From crecipe.com
MEYER LEMON PUDDING WITH BLUEBERRIES - BIJOUXS
From bijouxs.com
MEYER LEMON PUDDING • THE HERITAGE COOK
From theheritagecook.com
MEYER LEMON PUDDING CAKES | THE MERRY GOURMET
From merrygourmet.com
MEYER LEMON & BLACKBERRY BREAD PUDDING WITH MEYER LEMON …
From pinterest.co.uk
MEYER LEMON PUDDING CAKE WITH CHANTILLY CREAM AND BLUEBERRIES
From jamesbeard.org
15 MEYER LEMON RECIPES THAT CELEBRATE CITRUS SEASON
From allrecipes.com
MEYER LEMON AND BLACKBERRY BREAD PUDDING WITH MEYER LEMON …
From recipenet.org
9 MEYER LEMON RECIPES WE LOVE | TASTE OF HOME
From tasteofhome.com
MEYER LEMON PUDDING CAKES WITH BLACKBERRY SAUCE - DIXIE CRYSTALS
From dixiecrystals.com
MEYER LEMON AND BLACKBERRY BREAD PUDDING WITH MEYER LEMON …
From pinterest.co.uk
MEYER LEMON BLUEBERRY BREAD - OR WHATEVER YOU DO
From orwhateveryoudo.com
MEYER LEMON AND BLUEBERRY BREAD - BAKING BITES
From bakingbites.com
MEYER LEMON PUDDING – FARMERS’ MARKET DESSERTS • THE HERITAGE …
From theheritagecook.com
MEYER LEMON PUDDING TARTS - BEYOND FROSTING
From beyondfrosting.com
LEMON BLACKBERRY BREAD PUDDING - RELUCTANT ENTERTAINER
From reluctantentertainer.com
BLACKBERRY BREAD PUDDING RECIPE
From crecipe.com
MEYER LEMON CAKE WITH BLACKBERRY PUDDING FROSTING
From strudelandstreusel.com
MEYER LEMON BREAD - TEENIE CAKES™
From teeniecakes.com
10 BEST MEYER LEMON RECIPES | YUMMLY
From yummly.com
MEYER LEMON CLOUDS WITH LEMON WHIPPED CREAM AND FRESH …
From steamykitchen.com
MEYER LEMON PUDDING CAKE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
MEYER LEMON PUDDING RECIPE - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
MEYER LEMON PUDDING CAKE - OPRAH.COM
From oprah.com
20 MEYER LEMON RECIPES THAT’LL MAKE YOU GLAD IT’S WINTER - CO
From brit.co
RECIPES FOR MEYER LEMON BREAD - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MEYER LEMON PUDDING CAKE – FLOATING KITCHEN
From floatingkitchen.net
MEYER LEMON BLUEBERRY CORNBREAD - A COZY KITCHEN
From acozykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love