Ingredients
500g cherimoya, peeled and seeded
2 egg whites
125ml sugar
half a lemon
2–3 Tbsp cream
500g cherimoya, peeled and seeded
2 egg whites
125ml sugar
half a lemon
2–3 Tbsp cream
Put egg whites in a bowl over a pan of hot water (or in a double boiler) and beat until fluffy, add sugar and beat again until mixture is lukewarm with a texture of lightly whipped cream. Leave to cool. Blend the cherimoya and lemon juice well, then add cream and blend again. Fold in meringue mix then pour into an ice-cream container. When half-set, beat the mix again to make sure it’s freezing evenly.
I'm pleased to say that I'm very happy with the veg boxes I have received from you so far, there's always so much good stuff in them and I love getting different things each week
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.