Rasberry & Lemon La Fromboise
Store bought Raspberry sorbert
3 lemons 1 1/2 cups sugar 115 grams unsalted butter, room temperature 4 extra-large eggs 1/2 cup lemon juice (3 to 4 lemons) 1/8 teaspoon salt
Persian pashmak – (Found gourmet food deli’s)
Using a vegetable peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. Pour the mixture into a saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at just below simmer. Remove from the heat and cool or refrigerate.
In small 150ml ramekins smooth the raspberry sorbert into the bottom and top with the lemon butter and Persian pashmak.