Chilled Lemon Creams
Photography 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.