I love France; I love their food, climate and the general snootiness that makes France wonderful. I do not like France, however, when the French decide to go on strike. Stranded in Morocco sounds wonderful but the reality was somewhat different. After the whole of French Air Traffic Control decided that they’d rather quaff their coffee than work, my travelling companion, a.k.a. The Bald One, and I were stranded. Having been told the next direct flight back to London was seven days after our intended departure date, The Bald One and I decided we would take any flight in Europe… providing it was hot. Thinking this could be a rather jolly trip I did not envisage the reality which was; flight to Lyon (during which a 100-year-old woman grounded the plane having decided she’d rather go to Algeria…), tram to Lyon centre (tram crashed), train from Lyon to Paris (ticket machine didn’t work at which point The Bald One began to have a sense of humour failure – ‘DO NOT TOUCH ME CLAUDIA I’M HOT AND STRESSED’ was one conversation), Metro journey across Paris (smelly, hot, unpleasant), Eurostar to London (seats in the corridor by the loo).One thing the 19-hour journey did allow me to do was to think upon the holiday’s food. Morocco is awash with citrus and this lemon ice is a perfect simple pudding which will guarantee to put out any high blood pressure raised during travel.
- Put the lemon rind, water and sugar into a pan. Put on a low heat. Leave until the sugar has melted.. do not stir.
- Once melted bring to the boil until it reaches 108oC on a sugar thermometer.
- Remove from the heat and leave to cool. Once cooled, add the lemon juice, stir and strain. Transfer the strained liquid into a container and freeze.
- Once frozen, transfer into a food processor and blend until soft. Add the whisked egg white until combined.
- Re-freeze until set. Serve with summer fruits.
Directions for use: Keep your cool this summer and don’t fly Easy Jet.