Sparkling lemon & amaretti ice

Recipe uploaded by

Mary Cadogan

4 ratings

Recipe by Mary Cadogan

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1. Line the base and sides of a 20cm cake tin with a round and two or three strips of plastic cut from two A4 clear plastic folders. Crush the amaretti biscuits fairly finely and mix into the melted butter, stirring well. Press into the base of the tin, smoothing with the back of a metal spoon.
2. Tip the cheese into a large bowl, beat briefly to soften, then beat in the sugar, lemon zest and juice. Whip the cream until it just holds its shape, then fold into the mixture.
3. Pour the lemon mixture into the tin and smooth the top. Freeze for 4 hours. For the topping, slice the lemons as thinly as possible. Put in a pan, cover with water and bring to the boil, reduce the heat and simmer for 20 minutes. Drain well.
4. Tip the sugar into a small pan and add 3 tbsp water. Heat gently to melt the sugar, then add the lemon slices, increase the heat and cook until the lemons are caramelised (about 4-5 minutes). Cool to room temperature, then arrange in overlapping circles over the top. Drizzle over any syrup, then return to the freezer. (Can be frozen for up to 2 months.)
5. Remove the dessert from the freezer 2-3 hours before serving, peel off the plastic and set on a serving plate. (Timing is not too critical, as it won't collapse, just become softer.) Tuck it away in the fridge until you are ready to serve.

Per serving for eight

500 kcalories, protein 7g, carbohydrate 50g, fat 32 g, saturated fat 20g, fibre 0g, salt 0.45 g

Latest comments and suggestions

• Elsbeth

  29 December 2007

  Elsbeth rated and commented on this recipe

  

  Good tasting dessert, but it took al looooot longer to soften then 3 hours in our fridge. Took it out of the fridge an hour before serving and the edges were nice and soft but the middle still icy. The lemon topping was very nice, but difficult to cut, so smaller pieces would work better. The contrast with the bittersweet amaretti and the lemon was great.

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• Sarah

  24 January 2008

  Sarah rated and commented on this recipe

  

  I made this last Christmas for a dinner party & everyone really enjoyed it. It took me a couple of attempts to get the lemons sliced thin enough! I will definately make it again soon.

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• pualorah

  23 June 2008

  pualorah commented on this recipe

  Made this as a dessert over Christmas and ate it as part of an informal family buffet. Prepared it a few weeks in advance and just defrosted it on the day. Went down a treat with everyone and is now a family favourite. Is also good as a refreshing summer dessert. Yum!

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• Sandy

  19 February 2009

  Sandy rated and commented on this recipe

  

  I made this when it first featured in Good Food and also passed this round to friends when I raved so much about it. I too made it for Christmas and prepared it well in advance. Well worth a try

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• Linda

  07 March 2009

  Linda rated and commented on this recipe

  

  Great to make for a dinner party as you can do it well in advance. The lemons on the top really add a lovely edge to a light cheese cake.

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http://www.bbcgoodfood.com/recipes/2147/

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Ingredients

• 140g amaretti biscuits
• 50g butter , melted
• 2x 250g tubs ricotta or curd cheese
• 175g golden caster sugar
• grated zest and juice of 2 lemons
• 284ml carton double cream

FOR THE TOPPING

• 2 lemons
• 85g golden caster sugar

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 30 45 mins

Freeze ahead

Ingredients

• 140g amaretti biscuits
• 50g butter , melted
• 2x 250g tubs ricotta or curd cheese
• 175g golden caster sugar
• grated zest and juice of 2 lemons
• 284ml carton double cream

FOR THE TOPPING

• 2 lemons
• 85g golden caster sugar

Per serving for eight

500 kcalories, protein 7g, carbohydrate 50g, fat 32 g, saturated fat 20g, fibre 0g, salt 0.45 g

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