Preparing the Spark Lemon:
To make the ‘spark’ garnishes, roll out some coloured royal icing and trim into the desired shapes. You’ll need two lightning bolts per Spark Lemon. Leave the icing shapes out to air dry and become hard.
Take a large, decent sized lemon and cut the top off it. This will become your ‘bowl’ for the ice-cream. Hollow out the centre then pop it in the freezer to chill.
Meanwhile, allow the vanilla ice-cream to soften a little. Take half the vanilla ice-cream (225g / 1 ½ Cups) in one mixing bowl, and the other half in another.
Add the lemon curd and the lemon zest to one half of the vanilla ice-cream, mix thoroughly then return the ice-cream to the freezer to chill.
To the other half of vanilla ice-cream, add the crushed meringue and return it to the freezer to chill too.
Once the lemon is nice and cold, and your ice-creams are chilled, you’re ready to make the Spark Lemon.
Making the Spark Lemon:
Take the lemon out of the freezer. Put two tablespoons of lemon sorbet in the base.
Next, spoon in the vanilla meringue ice-cream and fill it up until it’s level with the top of the lemon. Return the lemon to the freezer until the ice-creams have chilled.
Once chilled, take a piping bag and fill it with the vanilla and lemon curd ice-cream. Starting in the centre of the lemon, pipe around and up to create a swirl of vanilla and lemon curd ice-cream on top.
Use a piping bag to create a swirl of lemon curd around the ice-cream, then garnish with a sprig of mint, slice of lemon and the icing ‘sparks’, and enjoy!
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