The Shumbalala Frozen Lemon Meringue
My name is Danielle Reynolds, and I am the Guest Relations Manager at Shumbalala Game Lodge.
I have always had a deep passion for the African bush and its diversity, and Shumbalala has been home to me since I was a little girl when my grandfather took ownership of the lodge in 1999.
When I was 16 years old I started helping out at the lodge during holidays (under the guidance of my parents who are still managing Shumbalala Game Lodge). In 2016 I started working permanently at the lodge. A year later I met my future husband who was appointed Field Ranger at Shumbalala, and so began the makings of a true bushveld love story. This year was when we decided to start a new journey in the tourism industry, which was hijacked by Covid-19 pausing our plans. Nevertheless, it allowed us time to learn and grow in other aspects of our lives which we are grateful for.
Covid compelled us to restructure at Shumbalala Game Lodge and family pulls together when in need. As of 1 December 2020, we will be back at the newly renovated Shumbalala. Home once again!
I look forward to showcasing my strong points which also allow me to live out my passions, which are people, wildlife, and good food - all of which Shumbalala offers to the highest of standards. Our food is exquisite, the game drives spectacular, and the privilege of being able to serve our guests again as a team allows us to share our passions and to create memories with you as our valued guest!
Our family, most of whom are involved in the successful managing of Shumbalala Game Lodge are all big food lovers – my best memories are of family time spent in the kitchen or around the fire. That is where my interest in the running of the kitchen came into play. Designing recipes, menus, and picking only the best ingredients for our guests is what we do best. In the kitchen, we have a lot of fun putting together delicious meals. My job doesn't feel like work, it feels like adventure and passion.
One of my favorite recipes is the Frozen Lemon Meringue.
I always believe that you feast with all your senses, therefore tasty food needs to look beautiful and leave you wanting more.
Frozen Lemon Meringue:
- 2 cups vanilla ice cream ( preferably homemade)
- ½ can condensed milk
- ¾ cup freshly squeezed lemon juice (add more if it is not tangy enough to your taste)
- Zest of 1 lemon
Mix all the ingredients together until it is all well blended, the consistency will be slightly runny but don’t worry, the lemon juice will give it the firmness it requires.
Divide the mixture into ramekins (should make about 8 small portions)
Freeze for about 2 hours
1x Egg white
3x Tbsp icing sugar
Beat the egg white until soft peaks form
Add the icing sugar a little at a time continuously beating until its finished
The meringue should have the consistency of marshmallow – add more sugar if necessary
Add this onto the lemon meringue just before serving and burn with a kitchen tourch.
Serve and Enjoy!
We cannot wait for our guests to return to taste this dish for themselves.