01012011 - Lemon Fool for dessert

And now, for dessert! Always the part of the menu I want to take first, especially at buffets because they look so delectable! This recipe is taken from Nigella's latest book, 'Kitchen', compliments from our dear friend Sylvia who shares a passion for cooking and baking :) The reason for choosing this dessert beside being easy to make (especially after the other tedious two course), was the little fact that I've recently developed a taste for lemon curd, one we bought 'accidentally' at the Food Hall in Harrods, London while we were there recently with our family. Also, I thought the lemon flavour will be refreshing after the two courses and lots of drinking.

The bottle of Limoncello was bought when we were in Rome previously and I was watching the movie 'Under the Tuscan Sun' last night and there was this scene where this Italien guy was describing how they make limoncello to Diana Lane - using lemon, alcohol and sugar and infused with lemon strips. I'm not suggesting you make your own, if anything, just fresh lemon juice can be used to substitute for it. Limoncello just makes it a bit fancy and adult-ish.

Ingredients (Serves 4)

150g good quality lemon curd, reserve a little to decorate

1-2 teaspoons limoncello or lemon juice

250ml whipping cream

Meringue nest or large meringue drops, which can be bought in stores readily in Sweden at least

Lemon Zest or curls to serve

Steps

1. Put the lemon curd in a bowl and stir in the limoncello, adding more if it's too thick for folding into the whipped cream. It should not be runny, especially when you would like the yellow streaks of lemon curd mixture to be seen rippling through the serving glass.
2. Whip the cream until just thick (about slightly harder than soft peak) and it's holding its shape.
   
   
   
3. Fold half the limoncello mixture into the cream first, then fold in the other half so the cream is infused with the flavour, while the subsequent one creates the ripple effects.
   
   
4. Crumble the meringue into the whipped cream mixture. The recipe calls for 1 meringue nest for 4, so you should estimate if you are using other forms of meringue.
   
   
   
   
5. Spoon into cups, then decorate with some more crushed/whole meringue drops and some lemon zest or curls.