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).
47 K 4.3/5 (35 reviews)
45 min.
Easy
12 people
4 IngredientsLast modified on: December 6th 2017
For 12 people, you will need:
- 1
500 g liquid cream - 2
160 g caster sugar - 3
2 lemons - 4
240 g blackcurrant coulis - Total weight: 1,160 grams
Change measures:
Times for this recipe
Preparation: 1 min.
Resting: 30 min.
Cooking: 10 min.
All in all: 45 min.
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 500 g liquid cream and 160 g caster sugar into a small saucepan. Add the zest of 2 lemons 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=8 % | 240 RDI=20 % | 150 RDI=20 % | 2,380 RDI=120 % | 9,960 RDI: 120 % |
| Per 100 g | 1 RDI=1 % | 20 RDI=2 % | 10 RDI=2 % | 210 RDI=10 % | 860 RDI: 10 % |
| Per person | 1 RDI=1 % | 20 RDI=2 % | 10 RDI=2 % | 200 RDI=10 % | 830 RDI: 10 % |
How much will it cost?
- For 12 people : 3.95 €
- Per person : 0.35 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Liquid cream
Like these other recipes: Crusty cockle tart, Fish fillet with leeks and mustard cream, Eton mess, Paris flan filling, Pan-baked hash brown (Hash-brown casserole), ... See them all 170
Blackcurrant coulis
You can get more informations, or check-out other recipes which use it, for example: Blackcurrant, vanilla and lime verrine , Blackcurrant jelly, Fruit paste : Blackcurrant, Crunchy blackcurrant and mascarpone cream verrine, Blackcurrant sorbet for Edith, ... See them all 6
Caster sugar
Like these other recipes: Vanilla sugar, Liège waffles, Half-cooked chocolate cake with raspberry coulis, Little caramelized peach tarts, Clear strawberry juice, ... See them all 361
Lemon
Like these other recipes: Cucumber and salmon salad, Lemon tart, Sausage mushroom and cheese crumble, Mixed salad, Stewed plums, ... See them all 123
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