ICED RASPBERRY LEMON SYLLABUB WITH PRALINE
This English dessert has been made for more than three hundred years. Pralines add crunch to the creamy mixtures.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 to 6 five-ounce servings
Number Of Ingredients 10
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.
NO CHURN LEMON ICE CREAM WITH RASPBERRY SWIRL
Provided by Valerie Bertinelli
Categories dessert
Time 8h25m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Add the raspberries, sugar and 1 teaspoon of water to a small saucepan and heat over medium-low. Use the back of a wooden spoon to slightly break up the raspberries. Cook, stirring regularly, until the raspberries have completely broken up and are saucy, 3 to 4 minutes. Strain mixture over a bowl slightly pressing the pulp to release as much liquid as possible. Discard the pulp and seeds. Cool liquid completely.
- Add the sweetened condensed milk, lemon zest and lemon juice to a large bowl and stir to combine. In a separate large bowl add the heavy cream and whip with a hand mixer until stiff peaks form, about 5 minutes. In batches, delicately fold the whipped cream into the sweetened condensed milk mixture, making sure it's fully incorporated before adding another batch.
- Pour half of the whipped cream mixture into a 9-by-5 loaf pan and spoon 1 1/2 tablespoons of the raspberry sauce over the top. Using a wooden skewer or a chop stick, swirl and slightly stir the raspberry sauce into the whipped cream mixture. Top with the remaining whipped cream mixture and spoon another tablespoon of raspberry sauce on top. Once again, swirl the sauce into the whipped cream mixture. Loosely cover the loaf pan with plastic wrap and place in the freezer. Freeze until solid, 6 to 8 hours, preferably overnight. Scoop into bowls and serve.
CANDIED LEMON ZEST FOR ICED RASPBERRY LEMON SYLLABUB
Use this recipe as a garnish for our Iced Raspberry Lemon Syllabub with Praline.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 2
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.
RASPBERRY-LEMON ICE CREAM
A delicious combination of sweet raspberry and zesty lemon in a classic ice cream base.
Provided by Pink7ice
Categories Ice Cream
Time 5h15m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 375.5 calories, Carbohydrate 36 g, Cholesterol 94.8 mg, Fat 25.8 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 16 g, Sodium 98.5 mg
LEMON SYLLABUB
A quick dessert than can be as indulgent or as healthy as you want, experiment with your favourites
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper, Treat
Time 10m
Number Of Ingredients 5
Steps:
- Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.
Nutrition Facts : Calories 329 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Protein 2 grams protein, Sodium 0.05 milligram of sodium
RASPBERRY SYLLABUB
Categories Milk/Cream Berry Fruit Dessert No-Cook Raspberry Lemon Sherry White Wine Summer Chill Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 7
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.
More about "iced raspberry lemon syllabub with praline recipes"
RASPBERRY LEMON POPS | RECIPES | COOK FOR YOUR LIFE
From cookforyourlife.org
SYLLABUB RECIPE WITH RASPBERRY AND SHORTBREAD
From gourmettraveller.com.au
RASPBERRY SYLLABUB DESSERT RECIPE - PENNY'S RECIPES
From pennysrecipes.com
10 BEST SYLLABUB DESSERT RECIPES | YUMMLY
From yummly.com
LEMON SYLLABUB | JAN D'ATRI
From jandatri.com
SUKATAN IKAN RASPBERRY LEMON DENGAN PRALINE | RESEPI 2022
From ms.holidaysbeauty.com
7 SWEET AND TART LEMON RASPBERRY TREATS - ALLRECIPES
From allrecipes.com
ICED RASPBERRY LEMON SYLLABUB WITH PRALINE RECIPE | RECIPE
From pinterest.co.uk
ICED RASPBERRY LEMON SYLLABUB WITH PRALINE | DESSERTS, PRALINE …
From pinterest.co.uk
ICED RASPBERRY LEMON SYLLABUB WITH PRALINE
From mealplannerpro.com
LEMON SYLLABUB - GREAT BRITISH RECIPES
From greatbritishrecipes.com
ICED RASPBERRY LEMON SYLLABUB WITH PRALINE RECIPES
From tfrecipes.com
RASPBERRY SYLLABUB RECIPES
From tfrecipes.com
CANDIED LEMON ZEST FOR ICED RASPBERRY LEMON SYLLABUB
From mealplannerpro.com
You'll also love