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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!

Gluten-Free Sponge Cake with Egg Whites and Orange


ingredients

  • 420g egg whites.
  • a pinch of salt.
  • 360g powdered sugar.
  • zest of one lemon and two oranges, finely grated.
  • 80g ratafia or rum.
  • 100g fresh orange juice.
  • 100g sunflower oil.
  • 300g potato starch or cornstarch.
  • 20g baking powder.

you'll also need:

  • a round cake pan, 28cm in diameter.
  • parchment paper for the base.
  • butter for greasing the pan.
  • powdered sugar for dusting (optional).

preparation

Put the orange and lemon zest in a cup with the ratafia and let it sit for about 30 minutes. This helps the citrus oils really bloom into the liqueur.
Heat your oven to 175°C, convection if you have it, or regular top and bottom heat.
Grease the pan well with butter, then line the bottom with parchment paper.
Whip the egg whites with that pinch of salt until they hold stiff peaks. You want them really firm here.
Once they're standing tall, add the powdered sugar in three or four additions, beating well after each one. Keep whipping for a few more minutes until you've got glossy, stable peaks.
In a separate bowl, mix together the sunflower oil, orange juice, and your ratafia mixture with all that fragrant zest.
Sift the starch and baking powder together, then add them to the oil mixture.
Now here's the important bit: fold this mixture into the whipped egg whites by hand, very gently. Don't stir it like you're making soup or you'll knock all the air out. Use a light touch, lifting and folding until everything just comes together.
Once it's all incorporated, pour the batter into your prepared pan...
Bake for 30 minutes, until the top is golden and a toothpick comes out clean.
Take it out of the oven, turn it out of the pan, and let it cool completely on a wire rack...
Before serving, give it a generous dusting of powdered sugar...

This cake is light as air and bursting with citrus — perfect with a cup of coffee on a lazy Sunday afternoon.


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