Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Lemon curd
Ice cream
To serve
Utensils
one dish (approx. 1½ l)
How it's done
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Lemon curd
In a pan, whisk the lemon juice with all the other ingredients up to and including the salt. Bring to just below the boil over a medium heat, whisking constantly. As soon as the mixture thickens, remove the pan from the heat, continue to whisk briefly. Pass the curd through a sieve and into a bowl, leave to cool, then cover and chill for approx. 60 mins.
Ice cream
Place the cottage cheese and sugar in a measuring cup, puree, pour into a stainless steel bowl. Add the biscuits and almonds, mix. Cover and freeze the mixture for approx. 2 hrs. Freeze the mixture for a further 2 hrs., stirring approx. twice with a whisk.
To serve
Remove the ice cream from the freezer, let it stand for approx. 10 mins., shape into balls using an ice cream scoop, serve. Top with the biscuits and the reserved curd.
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