Spanish lemon ice
Cooling and refreshing, Rachel Allen makes this simple but stylish frozen citrus dessert.
Traditionally eaten in Spain, try serving this Spanish ice after a spicy or heavy meal. Serves 6.
INGREDIENTS
1 egg, separated
250ml milk
140g caster sugar
1 lemon, grated zest and juice
METHOD
1) Whisk the egg yolk with the milk.
2) Add the sugar, grated zest and juice of the lemon.
3) In a separate bowl, whisk the egg white until stiff and fold into the lemon mixture.
4) Freeze in a sorbetière. Alternatively, pour into a shallow container and half freeze.
5) Remove and whisk or break it up in a food processor, then put it back into the freezer. This prevents ice crystals forming.
6) Leave in the freezer overnight to firm before serving this refreshing dessert.