A refreshing and digestive lemon ice cream that's perfect for hot summer days! Details Cost: €0.30 per person Prep time: 25 minutes Ingredients for 4 people 200g heavy cream. 1 Greek yogurt. zest of 1 lemon. 100g powdered sugar. 50ml lemon juice. Preparation Start by zesting one lemon. Then squeeze 1 or 1½ lemons until you have 50ml of juice. Whip the cream with the 100g of powdered sugar, then add the lemon zest and Greek yogurt, continuing to beat until everything is well combined. Slowly fold in the lemon juice using a spatula, being gentle so you don't deflate the cream. Pour the mixture into a bowl and place it in the freezer. After about an hour and a half, take it out and beat it again to break up any ice crystals. Return it to the freezer for at least 12 hours before serving. You can serve the ice cream in scoops in a glass or sliced... Enjoy!
Ingredients
- Very thin boneless lamb leg steaks.
- Flour.
- Breadcrumbs, you can mix in some minced garlic and parsley if you like (optional).
- Beaten egg.
- Salt and olive oil.
Preparation
- Get the meat ready a few hours ahead—it comes out more tender that way. Season the steaks with a pinch of salt, then dredge them in flour and shake off any excess. Next, dip them in beaten egg and coat with breadcrumbs. Cover with plastic wrap and keep them in the fridge until you're ready to fry.
- Heat some oil in a frying pan and fry the steaks until golden. Let them rest on paper towels for a few minutes to drain. Serve them nice and hot.