It is well know within my friends that I have a slight obsession with Jamie Oliver. This began when I was about 14 years old, a huge poster of him on my bedroom wall alongside Dawson’s Creek stars. 7th form saw me and a few friends meeting him “Are you girls bunking school to come see me?” – ultimate in exciting for us! This continued beyond high school, eating at his restaurant in London and slowly adding to my collection of his cookbooks, as you can see, my bookshelf is now dominated by good old Jamie O. I just love how enthusiastic and passionate he is about food, and his recipes never disappoint.
This week is an easy wee one, you can whip it up in just over quarter of an hour, and it is super tasty. You only need a few ingredients (including ICE) to make an impressive dessert or summer afternoon treat.
Adapted from Jamie’s Italy
300ml lemon juice
Zest of one lemon
2 heaped tablespoons of mascarpone
Before you get started, prefreeze a shallow container. Put the sugar and water into a pan and bring to the boil, then turn down and simmer for 5 minutes. Once the liquid is syrupy and clear, remove from the heat and allow to cool for about 15 minutes.
Add the lemon juice and zest, then the mascarpone and stir until completely combined. Give it a taste now, you may need to add a bit more sugar or lemon.
Pour into your container and pop into the freezer. Leave for at least an hour before you check it, and fluff it up with a fork if it has started to freeze. Keep on doing that until it is ready to eat – about 4 hours.
The result is a tart, sweet and creamy ice cold treat. Now we just need the weather to match…