Cook

Frozen Lemon Cream Dessert

Ingredients

• 2 x 385 g tins condensed milk
• finely grated zest and juice of 3 medium lemons (or 2 large)
• 500 ml fresh cream
• 350 g mixed frozen berries (I also added some fresh seasonal fruit, like grapes and oranges)
• 12 Italian Amaretti biscuits, roughly crumbled

For the topping:

• 1 cup frozen berries (or a mixture of fresh and frozen, or fresh seasonal fruit)
• icing sugar, for dusting

Method:

1. Add condensed milk, lemon rind and lemon juice in a large bowl. With an electric beater, beat on low speed for 1 minute.
2. In a separate bowl, whip the cream until stiff, then fold the cream into the lemon mixture. Set the mixture aside to thicken for 10 minutes.
3. Partially thaw the frozen berries for 15 minutes in a colander. In the meantime, line a large loaf pan with cling wrap, pressing it well into the corners (wet the pan first to make the clingfilm stick).
4. Spread 1/3 of the cream mixture on the bottom of the pan, then top with half of the berries. Now sprinkle with half of the biscuits, then top with another 1/3 of the cream mixture.
5. Top with other half of berries, then with remaining biscuits, and then top with the last 1/3 of the cream mixture. Smooth top with a spatula then cover the top with a layer of cling wrap. Freeze for 6-7 hours, or preferably overnight.
6. When ready to serve, peel off the top layer of clingwrap, then invert the pan on a chilled serving platter to unmould. Peel off the rest of the clingfilm, then top with the remaining berries and/or seasonal fruit. Dust with icing sugar, then take to the table immediately to slice and serve. Serve with berry coulis, if preferred.