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
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.