This was my first real recipe, cut out from the Daily Mail, and excerpted from James Ramsden's Small Adventures in Cooking. It is incredibly simple, but it produces the most rich, fragrantly elderflower ice-cream you can imagine. I think the biscuits could do with more lemon juice than the recipe calls for, why bother adding it if not for a strong lemon taste, but that's up to the individual's taste buds.
Ice-Cream Ingredients
600ml double cream
100ml elderflower cordial
100g icing sugar
Juice of half a lemon
Biscuit Ingredients
100g softened butter
150g plain flour
2 tablespoons caster sugar
Zest of 1 lemon
Tip the cream, cordial, icing sugar and lemon juice into a bowl and whisk until stiff peaks form. (I did this by hand, but if you're lazy, use an electric mixer.) Tip into an ice-cream tub and leave to set in the freezer for at least 4 hours, or overnight. To make the biscuits, preheat the oven to 180 degrees. Rub the butter into the flour with your hands until the mixture resembles coarse breadcrumbs, then mix in the sugar and lemon zest with a spoon until it forms a stiff dough. Lightly flour a work surface and roll out the dough to about half a centimetre thick. Trim the edges and cut into 12 fingers with a knife and put on a baking tray. Bake in the oven for 8-10 minutes until pale golden and remove. Leave to cool on a wire rack to allow them to crisp up. Store in an airtight container until ready to use.
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