Chilled Lemon Creams
Photography by Nick Tresidder.
Serves: 6
INGREDIENTS
100 grams crisp Italian style biscuit eg biscotti, savoiardi, or amaretti
¼ cup sweet wine, Vin Santo, Marsala or limoncello
2 medium eggs, separated
40 grams caster sugar
finely grated zest of 2 lemons
¾ cup cream
METHOD
Roughly crush the biscuits and sprinkle with the wine.
Whisk the egg yolks with the caster sugar until pale and thick and stir in the lemon zest.
Beat the egg whites until stiff but not dry. Whip the cream to soft peaks. Using a large metal spoon, fold a quarter of the egg whites into the yolk mixture to loosen it and then fold in the remainder. Fold in the whipped cream along with the biscuits.
Divide between 6 ramekins or glasses and freeze for about 2 hours. The mixture is not meant to be solid. Serve with extra biscuits if desired.
Menu: Serve after Salmon with a Herb Crust and Spinach Risotto.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.