Sweetcorn bread with Parmesan ice cream and lemon confit | Woolworths TASTE
Indulge in a golden cornbread loaf topped with Parmesan ice cream and lemon confit, perfect for a special dessert or tea time treat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at taste.co.za.
Ingredients
- 850 gf raw sweetcorn kernels cut from the cob
- 140 g cake flour
- 1 1/2 t baking powder
- 55 g soft butter
- 2 free-range eggs
- 1 t salt
- For the Parmesan ice cream:
- 120 g Parmesan, grated
- 190 ml double-thick cream
- For the lemon confit:
- 4 lemons
- 200 g sugar
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