Friday, August 31, 2018


adapted from :

Ingredients :

the zest and juice of 2 lemons
2  cups  heavy cream  (I use dairy whipping cream)
1  cup  whole milk
1/2  cup  sugar
1  envelope  powdered gelatin  (about 1/4 oz/about 2 1/4 to 2 1/2 tsp), I use 2 1/2 tsp.
1/4  tsp  lemon extract

Directions :

1.  Wash the lemons well.  Use a vegetable peeler to remove the rinds from the lemons.  You only want the yellow part, not the bitter white.

2.  Pour the cream and the milk into a saucepan and stir in the sugar until it is dissolved.  Add the lemon rinds to it and heat it just until it almost comes to a boil.  Turn off the heat and let sit for 30 minutes.

3.  Strain the cream mixture and put back in the pan.  Stir in the juice from both lemons, you'll notice that the cream will thicken.

4.  Pour 1/4 cup of cold water in a small cup and sprinkle on the gelatin.  Let sit for 5 minutes to soften and then stir.

5.  Meanwhile, reheat the cream mixture to just below a simmer.  Take the pan off the heat and stir in the gelatin, stirring until it is completely dissolved.  Stir in the lemon extract.

6.  Pour the cream mixture into small jars, bowls or cups.  Refrigerate until completely firm.  Depending on the size of your cups, this may take 2-3 hours.  You can do this ahead of time, and let it sit there.

7.  When you are ready to serve, garnish with berries, fruit cut outs and a few edible blossoms.

8.  Serve cold!!!

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