Wednesday, July 11, 2012

Honey-Lemon Custard with THRIVE Fruit

  I have been in an ongoing process of organizing recipes from the many magazine subscriptions I've had over the years. Upon going through one today, I came across a fantastic-looking recipe. When I started reading through the ingredients list I realized I had everything I needed to make it, and I could use my THRIVE berries for the topping! This was, hands down, the easiest dessert I've made in a very long time. The best part is, it looks like you spent forever on it, you don't have to turn on the oven and it tastes heavenly! In fact, it was the perfectly refreshing ending to a VERY hot day (it's been in the 100s in Utah lately).
  This recipe is a slight variation on the one I found in Bon Appetit magazine, and can also be found on their website.

Honey-Lemon Custard with THRIVE Berries

2 c. heavy cream
4 Tbsp. honey, divided
3 Tbsp. sugar
1/2 vanilla bean, split lengthwise
3 2" strips lemon peel (I used a dash of my bottled dried lemon peel)
5 Tbsp. fresh lemon juice
1/4 c. apple juice
1 c. assorted THRIVE berries (the recipe says you can use berries or mango)

  Place 8 4-oz ramekins on a rimmed baking sheet. Heat cream, two tablespoons honey and sugar in a small saucepan over medium heat just until it begins to steam (about 160 degrees on an instant-read thermometer). Scrape seeds from vanilla bean into saucepan and add bean. Add lemon peel; remove from heat. Let steep for 5 minutes. Remove vanilla bean and stir in lemon juice.
  Divide custard between ramekins )I used 4 6-oz and it was a perfect portion) and chill to let set for at least 1 hour or, covered, up to 1 day.

  Whisk remaining 2 Tbsp. honey with apple juice in a small bowl. Stir in fruit; let sit until fully reconstituted and juices begin to run (1-1 1/2 hours). Serve over set custard.
Autumn Christiansen    Independent Consultant-Shelf Reliance   435-723-0977 

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