Lemon creams

A recipe from cooking-ez.com

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:

Preparation	Resting	Cooking	Start to finish
1 min.	30 min.	10 min.	41 min.

Step by step recipe

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	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	Take off the heat and add the lemon juice all at once.
4	Mix well - you should notice it thicken slightly - then leave at room temperature to cool for 30 minutes.
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	Just before serving, top with a thin layer of fruit coulis, such as blackcurrant.
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.

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