EVERY RECIPE DESERVES

A Little Love Letter

Of course, the Yogurt Lime Swirl Ice Cream had to become a proper dessert. One that looks as though you spent a long time in the kitchen, even though it actually takes barely five minutes.

The idea mostly came about because I still had some lemon cookies and a few of those little meringues left over, and they were far too pretty to simply disappear into the back of a cupboard. So I layered everything in dessert glasses: crushed cookies on the bottom, creamy yogurt lime ice cream on top, and then a generous layer of crumbled meringue. A slice of lime on the rim, a little of the remaining lime swirl spooned over the top, and suddenly it looked very much like a carefully planned dessert rather than a way of using up leftovers.

We had actually planned to eat it straight away. Then we spontaneously decided to go out, so I simply placed the finished glasses in the freezer. To be honest, I was not entirely sure how the cookies and meringue would handle it. But the following evening came with a very pleasant surprise: the cookies were still crisp, the meringue had kept its texture, and the ice cream was, of course, exactly as it should be.

Ever since, I have thought that keeping ready-made dessert glasses in the freezer is almost a little ingenious. You open the freezer on a completely ordinary weekday and take out a dessert that is already finished, served in an ice-cold glass, with nothing else left to do.

Flavour-wise, it reminds me of limeade, only in the form of creamy ice cream. Fresh, slightly tangy, and sweet enough, with crunchy pieces in every spoonful. On a really hot summer day, this combination is hard to beat.