Lemon creams

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 250 ml liquid cream
• 2 80 g caster sugar
• 3 1 lemon
• 4 120 g Blackcurrant coulis
• Total weight: 580 grams

Times:

Preparation	Resting	Cooking	Start to finish
1 min.	30 min.	10 min.	45 min.

Step by step recipe

• 1: Put 250 ml liquid cream and 80 g caster sugar into a small saucepan. Add the zest of 1 lemon and mix well.
• 2: Heat gently up to 176°F (80°C). A thermometer is useful for this, but if you don't have one, just be careful not to allow the cream to boil.
• 3: Take off the heat and add the lemon juice all at once.
• 4: Mix well - you should notice it thicken slightly - then leave at room temperature to cool for 30 minutes.
• 5: When it has cooled to room temperature,

  divide the cream between the individual glasses. Stand these on a cloth laid on a baking sheet.
  Cover with plastic film and refrigerate for at least 2 hours.

• 6: Just before serving, top with a thin layer of fruit coulis, such as blackcurrant.
• 7: Decorate with a sprig of mint, if you wish, and serve.

Remarks

The quantities given are for a small, accompanying dessert. If they will be the main dessert feature, it would be better to double the quantities and the size of the dish.

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