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Frozen Lemon Cream with Summer Berries

Frozen Lemon Cream with Summer Berries

Taken from Scrumptious Food for Family and Friends by Jane-Anne Hobbs.

“There is no gelatine in the mixture, which relies on a reaction between the condensed milk and the acid in fresh lemon juice to thicken it. In this quick, simple dessert, I’ve frozen the lemon cream with berries and Amaretti biscuits to create a pretty parfait.”

INGREDIENTS:

  • 2 cups (500 ml) or 2 x 385 g tins condensed milk
  • Finely grated zest and juice of 3 medium lemons
  • 2 cups (500 ml) or 2 x 250 ml tubs fresh cream
  • 350 g mixed frozen berries
  • 12 Italian Amaretti biscuits

FOR THE TOPPING:

  • 1 cup (250 ml) frozen berries, thawed, or fresh ones in season
  • Icing sugar, for dusting

METHOD:

1. Tip the condensed milk into a large bowl and stir in the lemon zest and juice. Beat at a low speed with a rotary beater for 1 minute, or until slightly thickened. Turn the beater to its highest speed and add the cream in a steady trickle. Once you’ve added all the cream, continue beating for another minute, or until the mixture is thick and very fluffy. Don’t over-beat, or the cream may split. Alternatively, you can whip the cream separately and then fold it into the condensed milk mixture.

2. Set the mixture aside for 10 minutes to thicken. Partially thaw the berries for 15 minutes in a colander. Slice any big berries, such as strawberries, into small pieces. Line a large loaf pan or a cake pan with clingfilm, pressing it well into the edges and corners (wet the pan first, which will help the clingfilm to stick). Spread a third of the cream mixture over the bottom of the pan and top with half of the berries. Roughly crumble the biscuits, then sprinkle half of them over the berries. Spread another third of the cream mixture over the top and top with the remaining berries and crumbled biscuits. Spread the last third of the lemon cream over the top and smooth with a spatula. Cover the surface with a sheet of clingfilm and freeze for 6 to 7 hours, or overnight.

3. Invert the pan on a chilled serving platter to unmould the dessert and peel off the clingfilm. Top with a selection of whole berries, dust with a little icing sugar and take straight to the table. Cut into thick slices using a hot knife and serve on cold plates. This is also good with raspberry sauce.

Serves 8

Click here for more information about Scrumptious Food for Family and Friends 


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