トーチで焼いたメレンゲ球のレモンアイスクリーム

Ingredients Lemon Ice Cream 500 ml vanilla ice cream (slightly softened) Zest of 1 lemon 2 tbsp lemon curd 1 tbsp crushed buttery biscuits Meringue 2 egg whites 100 g sugar Garnish Lemon zest Crushed biscuits Method Mix vanilla ice cream with lemon zest and lemon curd. Spoon into silicone half-sphere moulds and freeze for 4–6 hours. Join two halves to make a complete sphere. Whip egg whites while gradually adding sugar until glossy, stiff peaks form. Cover each frozen ice cream sphere completely with meringue. Toast the outside quickly using a kitchen torch until golden. Sprinkle with crushed biscuits and lemon zest. Slice one open for a creamy reveal.