Lemon creams
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).
They are served in individual glasses, topped with a layer of fruit coulis (blackcurrant here).
15,750
Grade this recipe: Last modified on: December 6th 2017
For 6 people, you will need:
- 0
250 ml liquid cream - 1
80 g caster sugar - 2
1 lemon - 3
120 g Blackcurrant coulis - Total weight: 580 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 1 min. | 30 min. | 10 min. | 41 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
A few hours in the fridge, covered with plastic film.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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,124 Kcal or 4,706 Kj | 9 gr | 103 gr | 75 gr |
| 56 % | 3 % | 10 % | 11 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 194 Kcal or 812 Kj | 2 gr | 18 gr | 13 gr |
| 10 % | 1 % | 2 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 187 Kcal or 783 Kj | 1 gr | 17 gr | 13 gr |
| 9 % | 1 % | 2 % | 2 % |
How much will it cost?
- For 6 people : 1.96 €
- Per person : 0.33 €
Note : These prices are only approximate.
Source
Based on a recipe by Jonathan Blot.More recipes?
This recipe uses (among others) | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet "à la normande", Raw beetroot mousse with walnuts, Chestnut cake, Baked eggs with chicken and spinach, Fillets of sole Dieppoise, ... All |
 | Blackcurrant coulis: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant sorbet for Edith, Pannacotta and blackcurrant crumble, Blackcurrant, vanilla and lime verrine , ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Cherry clafoutis, Fresh mint ice-cream, Almond mug cake for Mary, You should not leave egg yolks in contact with sugar, Pavlova, ... All |
| Lemon: You can get more informations, or check-out other recipes which use it, for example: Plum tart "En passant par la Lorraine", Tagliatelle and courgette spaghetti, carbonara style, Paella, Light herb sauce, Vol-au-vent, ... All |
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