Is it just me or is a two week-long holiday more than enough time for your parents to drive you clinically insane?! Having travelled around the various provinces of China under seriously hot and humid conditions with family 24/7…well it definitely didn’t have that happy holiday vibe I envisioned. Regardless of the troughs, parting ways with them yesterday was a sad moment, but we will be reunited again in January (a nice break I guess) so it’s not too bad.
Sad as it was, I am happy to be back home, free to keep cooped in my air-conditioned flat and get back to cooking.
Given the excruciatingly hot summer climate in my neck of the woods, there’s nothing more satisfying than a sweet, juicy ice lolly so that’s what I’ll be making. As a dessert person, I want to go in the direction of a pudding of some sort.
With so many to choose from, the decision-making process was a lengthy one, but my final choice was lemon cheesecake.
Serving size:
Makes 12 ice lollies
Ingredients:
• 200ml lemon juice
• 200g sugar
• 4tbsp cornstarch
• 3tbsp rapeseed oil
• 1tbsp soya milk
• 250ml coconut cream
• 2tbsp icing sugar
• 5tbsp granola
Method:
- For the lemon curd, pour the lemon juice, sugar and oil into a double boiler (metal bowl of a saucepan with boiling
water) and heat until the sugar has dissolved. - Make a paste with the soya milk and cornstarch and whisk into the lemon mix until it is thick enough to coat the
back of a spoon. Leave aside to cool. - For the creamy part, blend the coconut cream with the icing sugar into a smooth paste.
- In ice lolly trays, spoon in the lemon curd and then the coconut cream.
- Place in the freezer for at least 4-5 hours.
- Remove from the freezer and sprinkle with granola dust (granola blitzed in a food processor) and serve immediately.
Having one of these in your mouth will definitely make that heatwave a lot more pleasant.