From epicurious.com. For lemon ice cream: 1 pint super premium vanilla ice cream 1 tablespoon finely grated fresh lemon zest 11/2 tablespoons fresh lemon juice For galette: 1 cup fresh blueberries 1 cup fresh raspberries 1 cup fresh currants (can substitute blackberries) 2 tablespoons cornstarch 1 tablespoon finely grated fresh lemon zest 1 tablespoon … Continue Reading →
Recipe from Noelle Carter. 11/2 pounds apricots (6 to 8) 2 to 4 tablespoons granulated sugar, depending on the sweetness of the apricots 1 teaspoon almond extract or 2 tablespoons almond liqueur Prepared galette dough (see recipe) 3 tablespoons sliced almonds 1/3 cup raspberries, if desired 1 egg, beaten 1 tablespoon coarse sugar 1. Cut … Continue Reading →
Recipe courtesy of “Molto Batali” by Mario Batali (Ecco, 2011) 8 large egg yolks, at room temperature 2/3 cup sugar 1/4 cup dry Marsala or sherry 1 1/2 cups heavy cream, chilled 2 pints fresh raspberries 8 to 10 amaretti cookies Put a mixing bowl in the fridge to chill it. Fit a heatproof bowl … Continue Reading →