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The night before our wedding I wanted a quiet night. It was to be just the family and one of my bridesmaids (the other one, who was 35 weeks pregnant with twins, was coming up on the day) for a home-cooked meal at our rental house just around the corner from where the main event the following day.
For weeks leading up to the wedding I rattled on about how I had to decide what I wanted for my ‘final meal.’ Will over-heard me talking to mum one night and piped up ‘you’re marrying me, not dying, what’s it matter?’
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I’m not really sure why it mattered but to me it was a special meal. It was my last ‘family’ dinner where I would be a Kelly so a traditional Kelly meal was in order. I requested a simple roast chicken with mum’s famous potato bake and green beans. There was a thought of dad making his famous bugs but we didn’t want to risk any sort of food poisoning (if the bugs were bad not dad’s cooking!) so a chicken seemed a lot safer.
For dessert – mum’s, actually mum’s sister’s, lemon meringue ice cream. I first tasted this while staying with my aunt in Spain and I was in love. I think I may have even had two helpings which was just what I needed after 5 weeks in Europe.
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It’s sort of a cross between a semifreddo, ice-cream and maybe a plain pavlova and it is one of my absolute favourite desserts. It’s lemony like sorbet but still nice and creamy and has surprise bits of crunch from the meringue which strangely doesn’t melt.
Now don’t be appalled but it is best served with chocolate sauce. I know, lemon and chocolate don’t seem like they’d work that well together but there is something magical about this dessert.
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I’ve included the recipe for my made up chocolate sauce that goes against the rules of chocolate and uses water instead of cream. If you make this dessert you must try it with chocolate sauce. Trust me. Enjoy!
What about you? Did you/would you have a special meal the night before your wedding? What do you think of the chocolate/lemon combo?
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- 3 tsp cornflour
- ¾ cup lemon juice
- ¾ cup caster sugar
- 2 tsp grated lemon zest
- 2L vanilla ice-cream
- 4 big meringues, crushed
- 200ml Greek yoghurt
- In a small bowl, stir the corn flour with 1 tablespoon of lemon juice.
- Pour the remaining lemon juice into a small saucepan with the sugar and lemon zest and heat, stirring until the sugar has dissolved.
- Bring to a simmer and simmer for 5 minutes or until thickened slightly.
- Add the cornflour mixture and stir it through then remove the pot from the heat and set aside to cool to room temperature.
- Soften the ice cream and place it in a large bowl.
- Fold through the lemon mixture, crushed meringues and yoghurt.
- Line a cake tin with plastic wrap and scoop the mixture into it then flatten with a spatula.
- Cover with plastic wrap and freeze until firm.
- Serve in slices with chocolate sauce.
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- 100g good-quality dark chocolate
- ½ tsp vanilla bean paste
- 4 tbsp icing sugar
- 4 tbsp water
- Place the ingredients in a heat-proof bowl and microwave for 30 seconds.
- Take out and stir until everything is melted together.
- If the sauce thickens, add a little more water and microwave again for 10 seconds at a time giving it a very good stir between each heating.