Frozen Lemon Flummery

Serves 4


Ingredients:

150 ml (1/4 Pint)
double cream grated zest and juice of 1 large lemon
175 g (6 oz) caster sugar
300 ml (1/2 pint) milk
Pared zest of lemon, cut into strips to decorate

Method:

1. Whip the cream until it forms soft peaks. Add the lemon zest and juice, caster sugar, milk, and mix until evenly blended.

2. Pour into a shallow freezerproof container, cover, and freeze for at least 6 hours until firm.

3. Cut the mixture into chunks, then transfer to a food processor and work until smooth and creamy. Pour into 4 individual freezer proof dishes and freeze for about 8 hours.

4. Blanch the strips of lemon zest in boiling water for 1 minute. Drain, rinse, and pat dry.

5. Decorate the flummery with the strips of lemon zest to serve.

Friendly Tip: You may choose to serve your flummery with a dollop of whipped cream as I did. Also rather than serving as decorative pieces only; the parred lemon zest can be caramelized as opposed to blanching. Should a Lemon flummery not be to your liking other options are Orange, or even orange, lemon, and passion fruit (I need to try this one someday soon).