EL Iberico

Kuala Lumpur

For  Information

 

03-271-37199 |  request@eliberico-kl.com

  • Oxana Zhiber

Lemon cream

  • 500 ml heavy cream

  • 125 g superfine sugar 

  • Finely grated zest of 2 large lemons

  • 90 ml freshly squeezed lemon juice 

  • 2 tbsp water 

  • 2 tbsp unflavored gelatin powder

  • Sprigs of mint, to decorate

  1. Pour the cream into a saucepan and add the sugar and half the zest. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring all the time, for 3 minutes. Do not let the cream bubble up and boil. Remove from the heat.

  2. Place the lemon juice and water in a small saucepan. Sprinkle with the gelatin and set aside for 5 minutes. Gently warm over low heat, stirring until the gelatin has melted. Remove from the heat, let cool a little before stirring into to the cream mixture.

  3. Leave the cream to cool for 15 minutes. Stir once and pour into 6-8 small ramekins. Sprinkle with the remaining zest and chill in the refrigerator until set, 4 hours. Decorate with fresh sprigs of mint.


Lemon cream

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