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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).

60 K 4.2/5 (37 reviews)481452

Duration

45 min.

Difficulty

Easy

Last modified on: December 6^th 2017

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 1 min.

Resting 30 min.

Cooking 10 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	1 g RDI=3 %	20 g RDI=8 %	12 g RDI=18 %	205 kcal RDI=10 %	858 kJ RDI=10 %
Per person	1 g RDI=3 %	19 g RDI=7 %	12 g RDI=17 %	198 kcal RDI=10 %	830 kJ RDI=10 %
Whole recipe	10 g RDI=15 %	118 g RDI=45 %	75 g RDI=103 %	1,189 kcal RDI=59 %	4,978 kJ RDI=59 %