Lemon creams


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).
10,910
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Last modified on: December 6th 2017

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
1 min.30 min.10 min.41 min.
Keeping: A few hours in the fridge, covered with plastic film.
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  • 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?
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Step by step recipe


Stage 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.

Stage 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.

Stage 3 - 1 min.
Lemon creams : Photo of step #3
Take off the heat and add the lemon juice all at once.

Stage 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.

Stage 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.


Stage 6
Lemon creams : Photo of step #6
Just before serving, top with a thin layer of fruit coulis, such as blackcurrant.

Stage 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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,124 Kcal or 4,706 Kj9 gr103 gr75 gr
56 %3 %10 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
194 Kcal or 812 Kj2 gr18 gr13 gr
10 %1 %2 %2 %
Per person
Energetic valueProteins CarbohydratesFats
187 Kcal or 783 Kj1 gr17 gr13 gr
9 %1 %2 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Based on a recipe by Jonathan Blot.

More recipes?

This recipe uses (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Sauce Normande (for fish), Little vanilla, clementine and chestnut verrines, Alsatian apple tart, Filet mignon with mustard and tarragon sauce, Framboisier, ... All
Blackcurrant coulisBlackcurrant coulis: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant sorbet for Edith, Blackcurrant, vanilla and lime verrine , Pannacotta and blackcurrant crumble, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, "Psychedelic" sandwich bread, Breton sablé biscuit dough, Caramelised walnuts, Apple confectioner's custard, ... All
LemonLemon: You can get more informations, or check-out other recipes which use it, for example: Lemon tart, Strawberry sorbet, Escalope of veal in a cream sauce, Artichoke hearts forestier , Fish in white wine, ... All

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