> Recipes > Ice cream

Chamomile ice cream, lemon meringue and almond crumble

Chamomile ice cream, lemon meringue and almond crumble

Chamomile ice cream, lemon meringue and almond crumble

PT1H

Why not try?

1
Begin by making the chamomile ice cream. Pour the cream into a pan and, over a low heat, gently bring it up to 80°C. When it reaches this temperature, stir in the honey until melted through
  • 350g of double cream
  • 2 tbsp of honey
2
Remove the pan from the heat and add the chamomile. Leave to infuse for 5 minutes, then strain the flavoured cream through a sieve into a clean pan. Meanwhile, soak the gelatine leaf in cold water to soften
  • 50g of chamomile
  • 1 gelatine leaf
3
Meanwhile, whisk the egg yolks and sugar together in a large bowl until pale and frothy, then pour about a third of the infused cream over the yolks, whisking continuously. Once combined, pour the egg and cream mixture back into the pan with the remaining cream and place back over a gentle heat
  • 4 egg yolks
  • 50g of sugar
4
Bring up to 85°C and stir in the soaked gelatine, squeezing out any excess water first, until fully dissolved. Pour the mixture out into a deep baking tray and place in the freezer. Leave to freeze for at least 3–4 hours until set
5
Meanwhile, make the crumble. Preheat the oven to 170°C/gas mark 3½
6
Add all the ingredients to a large mixing bowl and bring together gently to form a sandy crumble, taking care not to overwork the mixture. Spread the crumbs out across a large baking tray and bake for 10 minutes, or until just crisp and lightly golden
  • 200g of 00 flour
  • 250g of butter, softened
  • 190g of ground almonds
  • 250g of sugar
  • 50g of cornflour
  • 1 pinch of salt
7
Set the crumble aside to cool completely then store in an airtight container until ready to serve
8
Once the ice cream has set, scoop out of the tray, cut into chunks and place in a food processor. Blend until completely smooth, then transfer to a suitable container and return to the freezer. The ice cream could be served now as a soft set, or frozen for longer to firm up (remove from the freezer 10 minutes before serving to soften)
9
Make the meringue just before serving. Place the 250g of sugar and the lemon juice in a small pan and bring up to 121°C over a gentle heat. Mix the remaining teaspoon of sugar with the lemon zest and set aside
  • 250g of sugar, plus 1 tsp extra
  • 75g of lemon juice
  • 1/2 lemon, zest finely grated, plus extra to serve
10
As the syrup comes up to temperature, place the egg whites in a spotlessly clean bowl and whisk (either with an electric whisk or in a stand mixer) until just foaming
  • 125g of egg white
11
Once the syrup reaches the required temperature pour it slowly into the bowl of egg whites, dribbling it around the outside of the bowl while whisking continuously. Once all the syrup been added, continue to whisk until the meringue is glossy and stiff and the bowl feels cool to the touch
12
At this point, quickly stir through the lemon zest and sugar mixture and transfer the meringue to a piping bag fitted with a large plain nozzle
13
Pipe the meringue mixture in a swirl to create a round disc on each serving plate. Lightly scorch the surface of each disc with a blowtorch until golden brown
14
Mix together the matcha, ground ginger and a little grating of lemon zest in a small bowl. Scatter the reserved almond crumble over the meringue, followed by some of the matcha mixture. Finish with a quenelle of the chamomile ice cream and serve immediately
  • 1/2 tsp matcha
  • 1/2 tsp ground ginger

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Chamomile ice cream

Almond crumble

Lemon meringue

To serve

Comments ()

Chamomile ice cream, lemon meringue and almond crumble

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...