ASDA part of the Wal-Mart family

• 100ml freshly squeezed lime juice
• Finely grated zest of 2 limes
• 4tbsp white rum
• 3 large eggs, separated
• 100g icing sugar, sifted
• 284ml pot double cream
• Shredded lime zest, to garnish

1 Put the juice, zest and rum in a small container, cover and put in the freezer. Whisk the egg whites until they form stiff peaks. Gradually whisk in the icing sugar, 1 tablespoon at a time, whisking until stiff each time.

2 In another bowl, whisk the cream into floppy peaks. Lightly beat the yolks and fold into the cream, together with the egg whites and rum mixture. Freeze in a covered container for at least 5 hours. Serve with zest.