Lemon Shortbread with Macerated Blueberries and Vanilla Bean Ice Cream
- For biscuits:
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 teaspoons lemon zest
- 5 tablespoons butter, softened
- 1/2 cup heavy cream
- 1/4 cup lemon juice
- For the berries:
- 2 pints fresh blueberries
- 1 cup sugar
- 1 lemon, juiced
- 1/2 cup Grand Marnier
- Garnish: 4 scoops Vanilla Bean Ice Cream, 1/2 cup whipped cream, fresh mint sprigs,
- 2 tablespoons candied lemon zest, powdered sugar in shaker
Preheat the oven to 450 degrees F. In a mixing bowl, combine the flour, baking powder, salt, sugar, and lemon zest. Cut the butter into the flour until the mixture resembles coarse crumbs. Stir in the cream and lemon juice.
Form the dough into a ball. On a floured surface, roll the dough out 3/4-inch thick. Using a 3- inch cookie cutter, cut into 8 circles. Place the biscuits onto a baking sheet and bake for 15 minutes or until they are golden.
For the blueberries: combine all the ingredients in a bowl and lightly mash the berries with a fork. Allow the berries to sit for 30 minutes for the sugar to dissolve and the flavors marry. Split the biscuit in half, lay one half on a plate.
Place a spoonful of the berries on the biscuit. Place the scoop of ice cream on top of the berries. Lay the other biscuit half on top of the ice cream and spoon the blueberries over the top. Garnish with whipped cream, fresh mint, candied lemon zest and sprinkle with powdered sugar.
Recipe courtesy Emeril Lagasse