=== BISCUITS ===
2 c Flour
1 tb Baking powder
1/2 ts Salt
2 tb Sugar
2 ts Lemon zest
5 tb Butter; softened
1/2 c Heavy cream
1/4 c Lemon juice
=== BERRIES ===
2 pt Fresh blueberries
1 c Sugar
Juice of one lemon
1/2 c Grand Marnier
=== GARNISH ===
4 Scoops Vanilla Bean Ice
-Cream
1/2 c Whipped cream
Fresh mint sprigs
2 tb Candied lemon zest
Powdered sugar; in shaker
Preheat the oven to 450 degrees. 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. This recipe yields 4 servings.
Comments: The original recipe title as listed is ?Lemon Shortbread With
Macerated Blueberries And Vanilla Bean Ice Cream?.
Yields
4 servings
