A traditional Spanish dessert, with origins from 18th century Madrid.
This light as a feather treat is sometimes served as a type of ice cold milkshake often at the end of a Tapas repast. I prefer it as a frozen, ice-cream style dessert.
With bold flavours of cinnamon and lemon and fluffy meringue gently folded through, it tastes like a decadent whipped sorbet.
Don’t worry if you don’t have an ice cream machine, you can make it with or without!
500ml whole milk
300ml double cream
Rind of 1 whole large lemon
2 fat cinnamon sticks
4 egg whites + 2 tbsp icing sugar + good squeeze of lemon
1 tsp ground cinnamon
1 handful toasted flaked almonds
Add sugar, milk, cream, lemon rind (use a potato peeler to remove it from the lemon) and 2 cinnamon sticks to a large saucepan.
Bring to the boil then turn off the heat and allow to cool completely.
*If you have an ice-cream machine strain the liquid through a fine sieve and churn to a soft scoop consistency.
*if you don’t have an ice-cream machine simply strain the liquid through a fine sieve into a large container (metal works well as it freezes quicker) and place in the freezer. Remove every 30 mins or so and mash with a fork breaking up the large ice crystals until you have a soft scoop slushy consistency.
Now in a large bowl add egg whites and a squeeze of lemon, whisk until foamy, then add icing sugar and whisk to firm peaks.
Fold meringue mixture through your milky sorbet mixture and place back in the freezer for at least 3 hrs.
The addition of the meringue ensures the dessert is light and fluffy and easy to scoop.
When you’re ready to serve decant soft generous scoops into your chosen glasses, liberally scatter with flaked toasted almonds and a dusting of cinnamon then adorn with a cinnamon stick, now wow your friends with a taste sensation!
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