Saturday, 7 March 2015

Lemon curd and orange parfait

This is not just a posh ice cream, it's a parfait by Nigel Slater made using lemon curd. I used  a shop-bought jar lemon curd as I'm too lazy to make one myself . However my meringue are home-made, they were nice and mallowy in the centre and crunchy on the outside, this added to the overall loveliness of the finished parfait.  You could used ready made meringue from shop too.

  • 600ml whipping or double cream
  • 200g meringues
  • 8 heaping tbsp lemon curd
  • grated zest of 1 orange
You need a cake tin or plastic freezer box approximately 24cm x 12cm x 7cm deep, lined loosely with kitchen film.

Pour the cream into a chilled mixing bowl and whisk until soft and thick. 

Crumble the meringue into the cream.  Add the lemon curd then  grate in the orange zest (taking care not to include any white pith). Stir gently to incorporate the meringue, curd and zest into the cream. Do not overmix. 

Pour the mixture into the lined container, cover with a piece of kitchen film and put in the freezer until set. Depending on the temperature of your freezer, this will take about 4 hours. You can keep it frozen for several days but you should remove it from the freezer a good 30 minutes or so before serving.

To serve, unmould the parfait and cut into thick, crumbly slices 

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