Lemon creams

Step by step recipe:

  1. Lemon creams : Photo of step #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. 10 min.Lemon creams : Photo of step #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. 1 min.Lemon creams : Photo of step #3
    Take off the heat and add the lemon juice all at once.
  4. 30 min.Lemon creams : Photo of step #4
    Mix well - you should notice it thicken slightly - then leave at room temperature to cool for 30 minutes.
  5. Lemon creams : Photo of step #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. Lemon creams : Photo of step #6
    Just before serving, top with a thin layer of fruit coulis, such as blackcurrant.
  7. Lemon creams : Photo of step #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.

Source:

Based on a recipe by Jonathan Blot.

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