Lemon Cream Dessert

This recipe is from the Bakers at Lake Village Bakery in Osoyoos. I absolutely love it. It is like eating pure silk.

This can be a dessert, or if having several dinner courses and you want to have a palate cleanser, use this.

It can’t be simpler. Three ingredients, but do it exactly or it won’t set.

  •  3/4 cups heavy cream
  • meagre 1/4 cup fresh lemon juice
  • 2 1/2 oz. sugar (weigh this out on your kitchen scale)
  • zest from 1  1/2 lemons

In a pot over medium heat, pour in the cream and cook for 6-10 minutes (until the bubbles start to form around the edges and is hot). Remove from the heat and pour in the sugar, stirring with a rubber spatula until the sugar is totally melted.

Add the lemon juice (keep stirring so not to curdle) and the lemon zest. Let this sit for about 10 -15 minutes and then strain through a fine mesh sieve.

This will set completely when put into the refrigerator, so don’t be concerned.

Pour into your desired dishes and you will not believe how wonderful this is. I made French Madeleines this morning and they will be teemed together to tease our guests with this lovely confection..

 

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