| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Lemon curd |
| 45 |
g |
Caster sugar |
| 300 |
ml |
Double cream |
| 4 |
|
Free range eggs |
| 100 |
g |
Icing sugar |
INSTRUCTIONS
Whisk cream in a large bowl to a soft floppy consistency. Separate eggs and
stir in yolks.
Whisk egg whites until stiff in another bowl, then whisk in icing sugar to
make a meringue.
Fold lemon curd into cream mixture. Using a balloon whisk fold meringue
into cream mixture. Always add lighter mixture to heavier - that way you do
not break down volume.
Pour into shallow freezer container and freeze until set. The mixture will
not require whisking or stirring during freezing.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Love – a gift from God”