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Ingredientes
- 10 gm butter
- 50 gm ginger biscuits crushed to fine crumbs with a rolling pin
- 3 x Large eggs (size 5)
- 110 gm caster sugar
- 275 ml double cream
- Â Â zest and juice of 1 orannge
- Â Â zest and juice of 1 lemon
- 50 gm flaked almonds lightly toasted
Direcciones
- To serve fresh orange and lemon slices
- Youll also need 1.25litre loaf tin.
- Made in a loaf shape then sliced for serving but if you wanted you could use an ice cream scoop and serve it in stemmed glasses.
- First of all prepare the tin by buttering the sides and base with the butter. Next sprinkle the sides and base with the ginger biscuit crumbs to coat it all as proportionately as possible.
- Now separate the Large eggs into two roomy mixing bowls.
- Begin by whisking the whites preferably with an electric hand whisk till they reach the soft peak stage then gradually whisk in the sugar about 25g at a time till you have a thick meringue mix.
- Next whisk the cream up well with the egg yolks.
- Then using a metal spoon fold the meringue mix into the egg and cream mix followed by the orange and lemon juice and grated zest.
- Lastly mix in the flaked almonds.
- Pour this mix into the loaf tin and put in the freezer till hard preferably overnight.
- When you want to serve remove it from the freezer an hour or possibly so before serving.
- Turn it out by running the base of the tin under warm water then ease it out with a palette knife.
- Decorate with thin slices of orange and lemon cut into halves.
- Serve cut into slices.
- Serves 8 people
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 8 servings | |
| Calories 118 | |
| Calories from Fat 95 | 81% |
| Total Fat 10.82g | 14% |
| Saturated Fat 5.5g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 47mg | 2% |
| Potassium 85mg | 2% |
| Total Carbs 1.96g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.29g | 0% |
| Protein 3.81g | 6% |
