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.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!