Monday, March 8, 2010
adapted from Giada De Laurentiis
If you are looking for the perfect make ahead dessert that will be sweet and light after a filling dinner - this is it!!! Do not walk - RUN to the store to pick up what you need and serve it tomorrow!! (since it needs to chill overnight) Seriously...
1/2 C sugar
1/4 C sugar
8 egg yolks
pinch of salt
5 TBSP lemon juice
3 TBSP lime juice
2 zested lemons
1 C heavy whipping cream
What to do:
spray a loaf pan with cooking spray and layer with saran wrap with edges laying over.
In a large double boiler, whisk egg yolks, 1/2 C sugar, lemon and lime juices and salt until thick and creamy - about 160 degrees. set bowl in ice to cool completely. stir in zest.
in a separate bowl, whisk cream until thick and add 1/4 C sugar. mix until stiff peaks form.
Fold whipped cream into lemony custard. spoon mixture into saran wrapped loaf pan. Fold the excess wrap over the top and stick into the freezer. Freeze for at least 8 hours.
unwrap and invert on serving platter. slice and top with crumbled almond cookies.
try to stop eating.