Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 Free range egg; separated
- Zest and juice of 1 lemon
DECORATION
Preparation
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 manufacturers 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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
