La Différence

La Différence
A passion for food

Friday, 13 July 2012

Lemon Ice Box Pudding

A lovely light and refreshing end to any meal & so very simple to make. 

Recipe to serve approx 6-8
A regular sized loaf tin or 6/8 mini loaf moulds or something similar
line with cling film
half a packet of ginger nuts crushed to a crumb
6 eggs separated
450ml - 3/4 pt double cream
175g - 6 oz caster sugar
1 tsp vanilla extract
grated rind & juice of 4 regular or 3 large lemons

place half of the ginger crumbs into the base of the tin,
Beat the yolks with the sugar,
beat the whites until stiff but not dry,
beat the cream until lightly whipped
gently mix the cream into the egg yolks & sugar adding the lemon juice & zest
Fold in the beaten egg whites
pour into the loaf tin
cover with the remaining crushed gingernuts
Freeze for at least 8 hours or overnight
remove from freezer about 5-10 minutes before serving

1 comment:

  1. Oh Dor, lemon is one of my very favourite flavours, I cannot resist anything with a lemony flavour and I'll definitely be making these little beauties, especially as they have a scrummy gingernut base :))
    Thank you for a lovely simple dessert recipe :))


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