Ah, cold desserts. I'm writing this in a humid 28-degree heat, and a cold dessert in a frosted glass would be enormously welcome right now. Having enjoyed the past few hot days, I was really pleased to find out that the Forever Nigella theme this month was Iced Dreams - frozen desserts or those that can be eaten ice cold. I knew immediately what I was going to make : Nigella's Amalfi-style Eton Mess (a.k.a 'Lemon Meringue Fool') from the book Kitchen. Nigella describes this as like "a lemon meringue pie without the chewing" and it's become a favourite of ours. The amount the recipe makes (on page 168 of the book) fills 4 glasses, but we easily schnaffle it up between the two of us for a grown-up treat.
It's good on so many levels. To start with, it takes about 5 minutes to (literally) whip together. Then the first thing that hits you when you taste the refrigerated pudding is its coolness - followed by that 'zing' of citrus lemon with the sweet crumbly meringue.
If you decide to make it, and in my opinion you should - bear in mind a couple of things. Do use a really good quality lemon curd. The official line is to buy the best you can afford - but in saying that I walked down to the supermarket expecting to find a snazzy little jar of some super-deluxe stuff and all they had was Gales. It was fine. Just avoid the supermarket 'value' jars, I find these lemon curds can be a bit slippery and greasy sometimes in texture.
The other thing I'll just point out is that when you crumble your meringue nest, make sure you leave some chunky bits too, you don't want it reduced to a fine powder.
And this cute little glass of billowy cream, cloud-like meringue and citrussy lemon curd is perfect, refrigerated for 2-3 hours and brought out for a cool, refreshing dessert any time of the week. I'm off to buy more lemon curd. Just writing about this has made my mouth tingle.
If you would like to contribute a post for Forever Nigella this month, check out the details on the Soul Curry blog.