Page 158 of Recipe Book
I separated 4 eggs, discarded the yolks and beat the whites until still. In another bowl I mixed 500g of Philadelphia extra light (2 and a bit tubs), and 250 ml of lemon juice and the zest of one lemon. It was very sour, so I added 2 dessertspoons of Natvia as well (not in the recipe) and then folded in the egg whites. This was transferred to a flan dish and put in the freezer until set.
I dished spoonfuls out, gelati style into wine glasses (I really must invest in some parfait glasses).
I gave this one a 5/10. It was a very strong lemon flavour but it was cool and refreshing for a summer dessert or snack. Peter and Dan chose not to eat it.
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