The end of the ski season is coming around very fast. The temperature is rising so we thought you might like to try this extremely refreshing pudding created by our very own chef in Santons Solaise, the lovely Gareth. You should definitely give this one a go, you will not regret it!
350ml Double Cream
125g Caster Sugar
3 Lemons, juiced
Pour the cream and sugar into a pan. Slowly bring to the boil stirring constantly to dissolve the sugar. Once bubbling keep stirring on the heat for 4 minutes then remove the pan from the heat and gradually stir in the lemon juice, the mixture should thicken instantly. Taste the mixture and add more lemon if needed. Cool for 5 minutes then pour into shot glasses.
125g Butter, softened
50g Golden Caster Sugar
125g Plain Flour
Zest of 2 Lemons
Preheat the oven to 170°C. Cream the butter and sugar together and gradually add the 2 flours and lemon zest. Knead the dough together and then chill in the fridge for 30 minutes. Roll the dough to a thickness of 1cm and cut into circles then bake on a baking sheet for 15 minutes.
500g Caster Sugar
250ml Lemon juice
1 Lemons, zested
Put the sugar in a pan with 750ml water and heat gently until the sugar has dissolved. Simmer for a couple of minutes then stir in the lemon juice and zest then leave to cool. Churn the liquid in an ice cream machine to sorbet consistency.
Put the 3 element together as shown below and serve with some spun sugar.