This is a fabulous dessert, which looks and tastes like a million dollars, but takes only a few minutes to make: plus freezing time!! I think this recipe originally came from a very old English Women's Weekly, but I can't quite remember. You can substitute other flavours, orange and peach, or lime and blueberry, they'd also be very tasty. Although I usually make my own little meringues, this year I just bought some nests and crushed them up. The recipe also says to blend and then push the berries through a sieve, but truly, it is fine if you just use the whole berries. This will keep in the freezer for two or three months. Just take it out fifteen minutes before you are ready to serve.
Lemon and Raspberry Icecream makes about 2 litres
- 900ml thickened cream
- juice and zest of 4 lemons
- 240g pure icing sugar, sifted*
- 75g meringues, crushed
- 250g raspberries, frozen or fresh
- 60g pure icing sugar, sifted*
*300g of pure icing sugar all up.
If you want to speed the freezing process, line a metal 2 litre loaf tin with clingwrap and put it into the freezer an hour before hand, otherwise just use some plastic containers.
Mix the berries with 60g of icing sugar and then blend and push through a sieve to remove the seeds, or just don't bother and leave them to the side.
Add the crushed meringues and fold through gently by hand.
If you want, you could also just fold the berries through the cream mixture and then freeze in a shallow tray. That would make a very speedy frozen dessert.
Merry Christmas from Peri Naughty and Lorelai Gilmore.
They are so happy!!!
Peri has been sticking her head in the barbeques at the dam,
and then Gilly has been sniffing the charcoal and making her nose dirty!!!