Silky Lemon Cream (Print Version)
# Ingredients:
01 -
600 ml double cream (with at least 33% fat content)
02 -
200 grams white sugar
03 -
2 tablespoons grated lemon peel
04 -
75 ml freshly squeezed lemon juice
# Instructions:
01 -
Combine cream and sugar in a pot. Warm over medium heat, constantly stirring until sugar fully melts. Take off heat when tiny bubbles form around the edges.
02 -
Stir the grated lemon peel and freshly squeezed juice into the hot cream mix until everything's well blended.
03 -
Leave the mixture to sit for 10 minutes before pouring through a strainer into your chosen containers (hollow lemons, small cups, or dessert dishes).
04 -
Let it reach room temperature. You can put plastic wrap on top if you want. Stick it in the fridge for at least an hour or keep it there up to 3 days.
# Notes:
01 -
You'll get enough to fill about 12 lemon shells or 6 small cups with this mixture.
02 -
Your dessert firms up naturally when the acid from the lemons meets the fat in the cream.