April 29, 2015 by Smock Alley
This week is sweet, lemony goodness and a doddle to make.
We catered an event last week that had a lemon posset with ginger bread and had a glut of the lemon cream left over. So we mixed through some of the ginger biscuits and popped it in the freezer in a cake tin covered with clingfilm.
Hey presto, 3 hours later we had a glorious lemon semifreddo with ginger biscuits. For 1 litre of cream, use the juice of 2 lemons, 200 grams of caster sugar and whip it all together until the cream thickens. That’s it. You can make it as sweet or as lemony as you like. Also good- crushed meringues mixed into the cream, raspberries, cherry puree, the list goes on.