21
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plastic and refrigerate at least 2 hours before serving.
Nutritional information per serving:
$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUHt
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Lemon-Lavender Sorbet
The subtle floral notes of the la vender work nicely with the lem on
in this refreshing sorbet.
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2½ cups Lavender Simple Syrup (page 6)
3¾ cups fresh lemon juice (from about 10 to 12 lemons)
1. C ombine all ingredients and mix wel l.
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GSPNGSFF[FSBCPVUNJOVUFTCFGPSFTFSWJOH
Nutritional information per serving (based on ½ cup):
$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH
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Mascarpone-Honey Panna Cotta
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2 tablespoons water
1¼ teaspoons unflavored powdered gelatin
2 cups heavy cream, di vided
½ cup granulated sugar
¹∕
3
cup nonfat plain yogurt
¾ cup mascarpone
1 teaspoon pure vanilla extract
3 tablespoons honey
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about 15 minutes.
2. Pu t 1 cup of the cream and all of the sugar into the bl ender
jar. Set timer for 2 minutes and temperatur e on High to
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the unit off and add the gelatin mixtu re. Stir to combine.
3. Add the remaining cream and all of the other ingredients to
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until well combined.
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Chill overnight.
Nutritional information per serving:
$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUHt
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Crème Anglaise
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2 cups whole milk
2 cups heavy cream
1 cup granulated sugar, divided
pinch table salt
1 whole vanilla bean, h alved and seeds scra ped
(pod saved for another u se or discarded)
5 large egg yolks
1½ teaspoons pure vanilla extract
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seeds into the blender jar. Cover and blen d on speed 1 for
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extract into a bowl and whisk until light an d thickened.
Reserve.
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the lid opening in the cover.
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few minutes.
5. Sauce is done when it can coat the back of the spoon – the
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able to tell when it's done – the mixture leaves a thickened
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6. Po ur the mixture through a fine mesh s trainer. Bring to room
temperature. Cover and chill for at least 2 hours or overnight.
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following the instructions for your i ce cream maker.
Nutritional information per serving (based on ½ cup ice cream):
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Nutritional information per serving (based on 2 tablespoons sauce):
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