Ices

Lemon curd and orange parfait
1. 

510ml whipping or double cream
60g meringue (about 4 nests)
375g jar lemon curd or homemade
1 orange, grated zest plus a little extra to decorate

Pour the cream into a chilled mixing bowl and whisk till soft and thick, just before forming stiff peaks, so that it can just about hold its own shape. Crumble the meringue nests into the cream. Add the lemon curd then grate in the zest. Mix and freeze.

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