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Prep Time: 15 Minutes Cook Time: 225 Minutes |
Ready In: 240 Minutes Servings: 4 |
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Got this off the food channel at 3 am when I couldn't sleep. Lovely low fat dessert, very light and refreshing and you don't need special ingredients. I imagine you could sub the lemon with orange, pureed mango or peach just as easily. I imagine cream instead of milk would add a richer flavour but more calories. I used two eggs instead of one. Cooking time is freezing time. Ingredients:
2 eggs |
140 g sugar |
1 tablespoon lemon rind |
2 -3 tablespoons lemon juice |
1/4 liter milk |
Directions:
1. Separate egg yolks and whites.
2. Beat yolks and sugar until light and creamy.
3. Beat whites in a separate bowl until stiff.
4. Add lemon juice and zest and milk to yolk mixture.
5. Fold in whipped egg whites gently.
6. Put into a suitable container for freezing, that will still allow you to whip the mixture in later on.
7. Freeze mixture until just frozen through (about 2 hours).
8. Take out and whip again for a few minutes.
9. Refreeze until needed.
10. I don't think this mixture should be kept for a long time in the freezer because of the raw eggs. I imagine no more than a week would be best.
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