SET LEMON CREAM WITH PEACH, BLUEBERRY & AMARETTI

Cuisine - - PREVIEW -

MAKES 6

600ml cream 150g su­gar zest and juice of 2 lemons

TO SERVE

2 peaches, stoned and diced

1 pun­net blue­ber­ries

6 amaretti bis­cuits (recipe fol­lows, or use good-qual­ity

store-bought) berg­amot leaves (op­tional)

Com­bine the cream and su­gar in a heavy-based saucepan and bring to the boil. As soon as it reaches boil­ing point, add the lemon zest and juice. Stir, then bring back to the boil for 10 sec­onds. Re­move from the heat and strain through a fine sieve. Pour the mix­ture into in­di­vid­ual serv­ing glasses and re­frig­er­ate overnight to set.

Re­move the set lemon creams from the fridge just be­fore you want to serve. Di­vide the diced peach among the serv­ing glasses and top with the blue­ber­ries. Cut or crum­ble the amaretti bis­cuits into small pieces and scat­ter over the top. Gar­nish with berg­amot leaves, if us­ing, and serve im­me­di­ately.

One of the defin­ing fea­tures of Ital­ian food is us­ing what is fresh and de­li­cious close to your home or re­gion at that mo­ment.

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