Recipe - Lemon Shortbread With Macerated Blueberries And Vanilla Bea

BISCUITS
2 cup Flour
1 tablespoon Baking powder
One half teaspoon Salt
2 tablespoon Sugar
2 teaspoon Lemon zest
5 tablespoon Butter, softened
One half cup Heavy cream
One fourth cup Lemon juice

BERRIES
2 pt Fresh blueberries
1 cup Sugar
1 Lemon, Juice of
One half cup Grand Marnier

GARNISH
4 Scoops Vanilla Bean Ice
Cream
One half cup Whipped cream
Fresh mint sprigs
2 tablespoon 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 th e cream and lemon
juice.

Form the dough into a ball. On a floured surface, roll the dough out
3/4inch 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 th e 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.

From Essence of Emeril Show #EE2278

Recipe by: Emeril Lagasse Posted to MCRecipe Digest V1 #549 by "Master
Harper Gaellon" gaellon@inch.com on Apr 4, 1997