Luscious Lemon Parfait Food

LEMON MERINGUE PARFAIT

Steps:

• Line a 20cm round tin, preferably loose-based, with cling film, using more than one piece if necessary to cover the bottom and up the sides, and pop in the freezer.
• Roughly break up the meringues with your fingers into a bowl, aiming for nothing bigger than a golf ball.
• Put the cream and sugar in a large bowl and whisk until starting to stiffen. Stop when it looks floppy, like Greek yogurt.
• Grate over the lemon zest and sprinkle over the gin and meringue rubble. Use a large spoon or spatula to fold the cream up, over and round, until just combined.
• Stir the lemon curd so it's gloopy rather than firm; if it remains too thick, dilute with a tsp of gin. Dollop over the surface of the cream. Take your spoon and fold it in, turning the bowl as you do so - no more than a dozen folds, so the curd forms streaks. Spoon gently into the tin and freeze for at least four hours. Once firm, cover with cling film.
• About 10-20 mins before serving, remove the parfait from the freezer, invert onto a plate, peel away the cling film, and return right-side-up, at room temperature. Serve in wedges with lemon curd drizzled over and the fruit on the side.

LUSCIOUS LEMON ICE CREAM PARFAIT

Steps:

• Add jelly powder to a medium bowl, add boiling water and stir until powder is dissolved.
• Take 1/2 cup of the jelly liquid and pour into a small bowl; add ice cream and stir until smooth.
• Spoon ice cream jelly mixture evenly into 4 parfait glasses; chill in fridge.
• With remaining jelly liquid in the medium bowl, add the cold water and stir until mixed; place in the fridge to chill until slightly thickened.
• Once the jello mixture has slightly thickened, stir in the diced fruit.
• Spoon the fruit/jello mixture on top of the ice cream mixture evenly in the 4 parfait glasses.
• Top with desired amount of whipped topping to fill the parfait glass, and garnish with extra fruit if desired.