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Lemon creams

Name: Lemon creams
Prep time: 31 min
Cook time: 10 min
Total time: 41 min
Yield: 6 people
Cuisine: French
Ingredients: 250 ml liquid cream; 80 g caster sugar; 1 lemon; 120 g blackcurrant coulis

These light and flavoursome lemon creams are "set" by the curdling action of the lemon juice on the heated cream, so no thickening agent is needed.

They are served in individual glasses, topped with a layer of fruit coulis (blackcurrant here).

56 K 4.2/5 (37 reviews)

45 min.

Easy

2.00 €

6 people

4 Ingredients

Last modified on: December 6^th 2017

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 for this recipe

Preparation: 1 min.

Resting: 30 min.

Cooking: 10 min.

All in all: 45 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1

Put 250 ml liquid cream and 80 g caster sugar into a small saucepan. Add the zest of 1 lemon and mix well.

Stage 2 - ⌛ 10 min.

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.

Stage 3 - ⌛ 1 min.

Take off the heat and add the lemon juice all at once.

Stage 4 - ⌛ 30 min.

Mix well - you should notice it thicken slightly - then leave at room temperature to cool for 30 minutes.

Stage 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.

Stage 6

Just before serving, top with a thin layer of fruit coulis, such as blackcurrant.

Stage 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.

Keeping: A few hours in the fridge, covered with plastic film.

Source: Based on a recipe by Jonathan Blot.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	10 RDI=4 %	120 RDI=10 %	80 RDI=10 %	1,190 RDI=60 %	4,980 RDI: 60 %
Per 100 g	1 RDI=1 %	20 RDI=2 %	10 RDI=2 %	210 RDI=10 %	860 RDI: 10 %
Per person	1 RDI=1 %	20 RDI=2 %	10 RDI=2 %	200 RDI=10 %	830 RDI: 10 %