| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
A, Year, At, Ballymaloe |
4 |
servings |
INGREDIENTS
| 1 |
|
Free range egg; separated |
| 250 |
ml |
Milk |
| 140 |
g |
Caster sugar |
|
|
Zest and juice of 1 lemon |
|
|
Glazed lemon peel |
|
|
Mint leaves and borage flowers |
INSTRUCTIONS
DECORATION
Whisk the egg yolk with milk. Gradually mix in the sugar. Grate the zest
from the lemon careful on the finest part of a stainless steel grater.
Squeeze the juice from the lemon and add with the zest to the liquid. Whisk
the egg white until quite stiff and fold into the other ingredients. Freeze
in a sorbetiere according to the manufacturer's instructions.
Alternatively, put into a freezer in a covered plastic container.
When the mixture starts to freeze, remove from the freezer and whisk again,
or break up in a food processor. Then put it back in the freezer until it
is completely frozen. Meanwhile, chill the serving plates.
To serve, scoop the ice cream into curls and arrange on the chilled plates
or in pretty frosted glass dishes. Decorate with crystallised lemon peel,
borage flowers and fresh mint leaves.
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