Jeni Britton Bauer's Farmers Market Sundae

Name: Jeni Britton Bauer's Farmers Market Sundae
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 710 milliliters blueberries, raspberries, 3 cups blackberries, halved strawberries, and/or halved pitted cherries; 59 milliliters light corn syrup; 2 Tbsps cornstarch; 4 Tbsps ounces cream cheese, softened; 8 Tbsps cup heavy cream; 1 Tbsp honey; 6 servings Lemon Syrup; 6 servings Lemon Frozen Yogurt; 1 Zest from lemon (reserved from below); 2 to 3 lemons; 946 milliliters plain low-fat yogurt; 2 Tbsps tawny port, ice wine, Champagne, or lambrusco or 1 tablespoon Grand Marnier; 1 Tbsp sugar; 6 fresh herb sprigs, such as mint, basil, or lemon balm; 1 teaspoon vanilla extract; 6 servings Whipped Cream; 355 milliliters whole milk

This recipe serves 6. One serving contains 391 calories, 13g of protein, and 17g of fat. If you have blueberries, herb sprigs, yogurt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Advance prep for the frozen yogurt base: Fit a sieve over a bowl and line it with two layers of cheesecloth.

Ingredients you will need

Frozen Yogurt

Base

Equipment you will use

Cheesecloth

Sieve

Bowl

Pour the yogurt into the sieve, cover with plastic wrap, and refrigerate for 6 to 8 hours to drain. Discard the liquid, and measure out 11/4 cups of the drained yogurt; set aside.

Ingredients you will need

Yogurt

Wrap

Equipment you will use

Plastic Wrap

Sieve

For the lemon syrup: Using a vegetable peeler, remove the zest in large strips from 1 lemon; reserve for the frozen yogurt (leave the lemon zest in large strips so it’s easier to strain out later). Juice enough of the lemons to make 1/2 cup.

Ingredients you will need

Frozen Yogurt

Lemon Zest

Vegetable

Lemon

Juice

Syrup

Equipment you will use

Peeler

Combine the lemon juice and sugar in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar.

Ingredients you will need

Lemon Juice

Sugar

Equipment you will use

Sauce Pan

Remove from the heat and let cool.

Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

Ingredients you will need

Corn Starch

Milk

Equipment you will use

Bowl

Whisk the cream cheese in a medium bowl until smooth. Fill a large bowl with ice and water.

Ingredients you will need

Cream Cheese

Water

Ice

Equipment you will use

Whisk

Bowl

Combine the remaining milk, the cream, sugar, corn syrup, and lemon zest in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes.

Ingredients you will need

Corn Syrup

Lemon Zest

Cream

Sugar

Milk

Equipment you will use

Sauce Pan

Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute.

Ingredients you will need

Corn Starch

Equipment you will use

Spatula

Whisk

Remove from the heat.

Gradually whisk the hot milk mixture into the cream cheese until smooth.

Ingredients you will need

Cream Cheese

Milk

Equipment you will use

Whisk

Add the reserved 11/44 cups yogurt and the lemon syrup and whisk until smooth.

Ingredients you will need

Yogurt

Lemon

Syrup

Equipment you will use

Whisk

Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath.

Ingredients you will need

Ice

Let stand, adding more ice as necessary, until cold, about 30 minutes.

Ingredients you will need

Ice

Remove the zest from the frozen yogurt base.

Ingredients you will need

Frozen Yogurt

Base

Pour into the frozen canister and spin until thick and creamy. Pack the frozen yogurt into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Ingredients you will need

Frozen Yogurt

Make whipped cream: Chill a large metal or glass bowl in the refrigerator for at least 15 minutes; it should be cold to the touch.

Ingredients you will need

Whipped Cream

Equipment you will use

Bowl

Add the cream, sugar, and vanilla to the chilled bowl and whip by hand mixer. Use immediately, or refrigerate for up to 1 hour.

Ingredients you will need

Vanilla

Cream

Sugar

Equipment you will use

Hand Mixer

Bowl

Make sundaes: Toss the berries with the sugar, honey, and wine in a bowl and let sit for at least 30 minutes and up to 6 hours, to macerate. The berries will create their own lovely syrup.

Ingredients you will need

Berries