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Lemon Ice Cream

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!

Coconut and Vanilla Mousse Cups


ingredients

for 4 servings
  • 200g coconut milk.
  • 1 teaspoon vanilla extract.
  • 300g heavy cream (35% fat).
  • 100g powdered sugar.

you'll also need:

  • shredded coconut.
  • grated dark chocolate.

preparation

Mix 1 teaspoon of vanilla extract with the coconut milk, stir it well, and set aside.
In a separate bowl, whip the cream with the powdered sugar.
Once it's nice and firm, fold it into the coconut milk mixture and divide this mousse among your four cups.
Pop them in the fridge to chill. I usually make this the day before so it gets properly cold and sets beautifully.
Right before serving, dust the tops with shredded coconut and add a bit of grated dark chocolate on top.

Enjoy!

If you'd rather skip the chocolate, these cups are just as lovely topped with some fresh berries—raspberries or strawberries work wonderfully.
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