Lemon Curd, Coconut Ice Cream, Finger Lime and Makrut Basil Sugar
Once the curd is made, this throw-together dessert defines minimum effort, maximum taste. The grassy notes of basil and makrut lime relieve the richness of this dessert and the finger lime enlivens the palate. It is all brightness, ease, and summertime fun, just like you (and occasionally me).
Ingredients 6
80 ‒ 125 g lemon curd, per person, see my recipe
1 scoop coconut ice cream, excellent-quality, per person
1⁄2 red finger lime, pearls used, per person
Makrut Basil Sugar
115 g caster sugar (superfine sugar)
1⁄4 cup basil leaves, firmly packed
3 makrut lime leaves, deveined, roughly chopped
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Method 3
To make the makrut basil sugar, put the , , and in a small food processor or grinder. Process until even and fine, stopping before the mixture turns into damp clumps — this should take no more than 20 seconds. You want to see variations in the mixture – you want to see sugar, green and a mixed combination of the two. It’s perfectly imperfect this way.
Spoon the into a serving bowl. Top with a scoop of and sprinkle over some of the makrut basil sugar. You don't want to drown the dessert - 1-2 teaspoons of sugar will do.
Top with or zest and serve.
