I challenge anyone to resist second helpings of this ice-cream. Actually it’s not just any posh ice-cream, it’s a parfait by Nigel Slater made using lemon curd. We used our own home-made, but it works too with a shop-bought jar of lemon curd. Nigel serves it cut in elegant slices, but we like it in chunks in a thick glass. Easier to eat that way when sitting with our feet in the pool, cooling off inside and outside.
500ml whipping or double cream [we used longlife nata para cocinar]
180g meringues [shop-bought are fine]
300g lemon curd [about 8 heaped tbsp]
Grated zest of an orange
Take a cake tin or a plastic freezer box approximately 24cm x12cm x 7cm deep, lined loosely with cling film or waxed paper.
Pour the cream into a chilled mixing bowl and whisk until soft and thick, stopping just before it forms stiff peaks.
Crumble the meringues into the cream, vary the size of meringue pieces so the finished ice-cream has texture. Add the lemon curd, then the zest. Stir gently, try not to over-mix.
Tip the mixture into the lined container, cover with a piece of cling film and put into the freezer until set. Depending on the temperature of your freezer, this will take about 4 hours. You can keep it in the freezer for several days. Remove it from the freezer before serving so it softens. Serve, cut into thick crumbly slices.
5 to remember
alguien – anyone
elegante – posh
casero/a – home-made
el merengue – meringue
la ralladura – zest [of a lemon or orange]