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From his lovely book ‘The Kitchen Diaries’. Delicious made with Sarah Doidge’s very special lemon curd and Woodlands natural yoghurt (both sold on the General Stall)

Serves 4 to 6

Ingredients: * whipping or double cream 500ml * natural yoghurt 200g * artisan made lemon curd 300g * zest & juice of 2 lemons * small meringue nests, home made or bought 80g / about 4*

Whip the cream until it is thick. Not so thick it will stand in peaks but just so that it lies in slovenly folds. Stir in the yoghurt, lemon curd and the zest and juice. Crush the meringues roughly – you don’t want them to be smashed to crumbs – then fold them in.

Tip everything into a shallow plastic freezer box and freeze for three or four hours, stirring occasionally. Remove from the freezer thirty minutes before serving.

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