The ideal here is homemade meringues with a crisp outside and a chewy centre. Failing that, store-bought meringues will do, but the texture of the finished ice will be slightly less interesting.
Lemon curd and orange parfait
- Total time: 5 hours
500ml whipping or double cream
8 heaping tbsp lemon curd
grated zest of 1 orange
You will also need a cake tin or plastic freezer box approximately 24cm x 12cm x 7cm deep, lined loosely with kitchen film or waxed paper.
- Pour the cream into a chilled mixing bowl and whisk until soft and thick. I always stop just short of the cream forming stiff peaks, so that it can just about hold its own shape.
- Crumble the meringue nests into the cream. I think the texture of the finished parfait will be more interesting if the pieces range in size from coarse gravel to that of a piece of fudge. Add the lemon curd then grate in the orange zest (taking care not to include any white pith). Stir gently to incorporate the meringue, curd and zest into the cream. Try not to overmix.
- Tip the mixture into the lined container, cover with a piece of kitchen film and put in the freezer until set. Depending on the temperature of your freezer, this will take about 4 hours. You can keep it frozen for several days, but you should remove it from the freezer a good 30 minutes or so before serving.
- To serve, unmould the parfait and cut into thick, crumbly slices.