Ingredients
3 free-range egg whites
50g/2oz caster sugar
½ large lemon, insides scooped out, ends trimmed to form a flat base
250ml white chocolate ice cream
Method
1. Place the egg whites into a bowl and whisk until stiff. Add the sugar and continue to whisk until stiff peaks are formed when the whisk is removed from the mixture.
2. Fill the lemon with the ice cream.
3. Place the egg white mixture into a piping bag to pipe the meringue around the rim of the lemon and over the ice cream.
4. Use a mini-blowtorch to colour the meringue and serve immediately.
