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:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!