Preparation Info

Berry Sundae


    Lemon Semifreddo
  • 1 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup Stonewall Kitchen Lemon Curd
  • 1/2 teaspoon minced lemon zest
  • Blueberries
  • Strawberries, sliced
  • Fresh mint for garnish


    Blueberry Sorbet:
  1. Warm Wild Maine Blueberry Jam in the microwave for 30-60 seconds.
  2. Combine jam, lemon juice, zest and water in a bowl and whisk until uniform.
  3. Cover bowl and freeze until solid, 6 hours or overnight.
  4. Cut into chunks, process in a food processor in small batches until smooth. Place sorbet in a covered container and refreeze for at least 2 hours before serving

    Lemon Semifreddo:
  1. Using an electric mixer beat cream, sugar, and vanilla until soft peaks form.
  2. Fold zest and Lemon Curd into whipped cream. Place mixture into a covered container and freeze until solid, 6 hours or overnight.
  3. Scoop the sorbet and lemon semifreddo into individual serving dishes. Top with berries and garnish with mint leaves. Serve immediately.

Stonewall Kitchen Ingredients


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Lemon Curd

Lemon Curd

Item: 161001

Out of stock until Sat Oct 08 2016