Ingredients
300 ml double cream1 lemon zest and juice1 jar good quality lemon curd (maybe you have your own lemon curd recipe but here is a lemon curd recipe I always make)50 grams meringues broken into chunky pieces1 teaspoon chopped fresh lemon balm or mint1 cup frozen passionfruit (or 3 passion pulp and seeds scooped outsome lemon balm or mint to garnish
Method
Line a 450g /1 lb loaf tin with clingfilm, overlapping the sides.Whisk the cream lightly until the whisk leaves a trail, add the lemon zest and juice and half the jar of lemon curd then fold in the meringue and chopped lemon balm or mint..
Spoon the mixture into the loaf tin, cover with clingfilm and freeze for at least five hours.(or overnight)
If the Ice cream has been freezing ovenight, remove it from the freezer for 10 minutes before turning onto a plate.Lift the Ice cream from the loaf tin, invert it onto a board and remove the clingfilm. Dip a sharp knife in boiling water and cut the semifredo or Ice cream into slices.
Mix the other half of the lemon curd with the pulp and seeds from the passionfruit. Place a slice of ice cream on a plate and top with a spoonful of the passion fruit sauce. Decorate with some lemon balm or mint leaves.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
