Escape the hustle and bustle with this exotic lunch idea that will satisfy your tastebuds.
- For the gelato, place lemon zest and juice, sugar and all but 2 tablespoons chopped mint in a pan with 1/3 cup (80ml) water. Stir over low heat to dissolve the sugar. Increase heat to medium and simmer for 2 minutes, then strain through a sieve, pressing down on the solids to extract maximum flavour. Cool, then stir syrup into mascarpone.
- Transfer the gelato mixture to a shallow plastic container, then place in the freezer for 3 hours or until frozen.
- Whiz the gelato mixture, eggwhite and reserved 2 tablespoons mint in a food processor until combined. Return to the freezer and freeze for at least 4 hours or overnight.
- Place peas, potato, onion, lettuce and stock in a pan and bring to the boil. Reduce heat to low and simmer for 10 minutes. Remove from the heat and use a hand blender to puree until smooth. (Alternatively, cool slightly, then puree in a blender in batches, until smooth.) Strain through a sieve, then stir in the cream. Season, then chill for 2-3 hours.
- When ready to serve, divide the soup among bowls and top with a scoop of gelato and a few mint leaves and peas.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set