ICED TREATS
L E M O N M E RI N G U E P I E I C E C RE A M S A N D W I C H E S Makes 20 Takes 30 mins plus overnight freezing Cost per serve 35p
RECIPES REBECCA WOOLLARD PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING LUIS PERAL
500ml tub Tesco Finest Madagascan vanilla ice cream 1 lemon, zested 5 mini meringues, roughly crushed 150g Tesco Finest lemon curd 8 raspberries, roughly chopped 2 x 125g boxes vanilla Viennese thins
1 Working quickly, spoon the ice cream into a 20cm square tin. Stir in the lemon zest and most of the crushed meringues. Spoon over 100g lemon curd and most of the raspberries, then use a spoon to lightly marble through the ice cream. Smooth the top, then drizzle over the remaining lemon curd. Scatter with the crushed meringues and raspberries. Freeze for at least 4 hrs or overnight. 2 To make the sandwiches, remove the ice cream from the freezer. Working quickly, stamp out a circle in the ice cream using a 4cm biscuit cutter. Keep the biscuit cutter in the ice cream, then use a palette knife to ease out of the tin. Put a Viennese thin on the bottom of the cutter, then push the ice cream out so it sits on the biscuit. Top with a second biscuit and press down a little. Repeat to make 20 sandwiches. Serve immediately.
MAKE THE COVER
Each sandwich contains Energy
576kJ 138kcal 7%
Fat
Saturates
Sugars
Salt
7g 5g 12g 0.1g 10% 23% 13% 2%
of the reference intake. See page 8. Carbohydrate 16g Protein 2g Fibre 0g
For more great frozen desserts, visit tesco.com/realfood
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