One of my favorite things about this recipe is the combination of hot and cold elements. The contrast offers a delicious shock to my taste buds. The hot component intensifies the cold part and vice versa. For a sweet version of beurre blanc, a warm French butter sauce, I use orange juice, which pairs beautifully with the blackberry ice cream.
Purée the blackberries in a food processor. Strain the purée through a fine-mesh sieve, discarding the seeds. There should be about
In a large bowl, whisk together the egg yolks,
Churn in an ice cream machine according to the manufacturer’s instructions. Freeze the ice cream until scoopable, about 4 hours, depending on your freezer.
In a food processor or blender, blend the eggs, water, and milk until combined. Sift together the flour, cornstarch, and salt. Add to the egg mixture and blend. Blend in the melted butter, lemon zest, and vanilla extract. Cover and refrigerate the batter for 30 minutes or up to overnight.
In a medium saucepan, stir together the orange juice and sugar. Cook over medium heat to reduce to
The crepes can be made 1 day in advance and stored at room temperature. The beurre blanc should be made within a few hours of being served. Keep warm. It can be gently reheated in a double boiler over hot, not boiling water, stirring slowly and constantly, or in a microwave on low heat for 5-second intervals. Do not reheat it too quickly or allow it to get too hot or the sauce will separate.
Place a small scoop of ice cream in the center of each crepe. Fold the crepe into quarters over the ice cream. Place 2 crepes on top of each other, seam side down, on each plate. Spoon some orange beurre blanc over the crepes. Scatter the blackberries around the crepes. Serve immediately.
© 2006 Emily Luchetti. All rights reserved.