Frozen lemon and orange

4 servings | 40 minutes | easy

Ingredients

large lemons or oranges

120 g

condensed milk

240 ml

whipping cream

90 ml

lemon or orange juice

Clean the fruit and trim the base so it stands upright. Cut the top off to make a “lid” and slice around the pulp with a knife.

Clean the fruit and trim the base so it stands upright. Cut the top off to make a “lid” and slice around the pulp with a knife.

Use a spoon to scoop out all the pulp from the fruit. Then, strain the juice from the pulp and set it aside.

Freeze the lemons with their lids for at least 4 hours until hard.

Place the whipping cream and condensed milk in a bowl and whisk until the mixture is thick and creamy. Add 90 ml of lemon juice and stir.

Keep the mixture in the refrigerator or freezer until the lemons are completely hard, then fill with this mixture.

Place the whipping cream and condensed milk in a bowl and whisk until the mixture is thick and creamy. Add 90 ml of lemon juice and stir.

Keep the mixture in the refrigerator or freezer until the lemons are completely hard, then fill with this mixture.

They are ready to serve or, if you prefer, you can freeze them for 2 hours once filled.

Oranges or mandarins can also be used for this recipe.

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EARTHENWARE DESSERT PLATE WITH RAISED-DESIGN EDGE

ECRU|2219/202

629,000 LBP

ECRU|2219/202

Ecru earthenware dessert plate. Plain with decorative raised design on the edge.