Fine Lemon Cream with Raspberry
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A lemon cream so fine (both in taste and texture) that it wouldn't be right to just call it "lemon cream" in the recipe title. And amazingly, it's made quickly from just 3 ingredients: cream, sugar, and lemon juice. I complemented it with a simple raspberry sauce and a lemon "cigarette" cookie.
The lemon cream recipe is adapted from Nigel Slater.
Ingredients
Lemon Cream
500ml heavy cream
150g sugar
75ml lemon juice (juice from 1 large lemon)
Raspberry Coulis
200g raspberries (can be frozen)
4 teaspoons sugar
Servings: 4
How to prepare fine lemon cream with raspberry
- Put the cream and sugar in a small saucepan. Heat over low heat until the sugar is completely dissolved. Increase the heat slightly and boil (the mixture should bubble gently across the entire surface) for 5 minutes. Be careful, boiling cream can overflow easily, so stay nearby and reduce the heat if you see it rising too quickly.
- Remove the saucepan from heat.
- Squeeze the lemon juice and add it to the cream. Mix well. Let it sit for 10 minutes to cool slightly.
- Divide the cream among 4 transparent glasses or cups. Refrigerate for 2-4 hours until the cream is set and doesn't flow if you tilt the glass.
- Cook the raspberries with sugar for 2 minutes, just until the sugar is completely melted.
- Blend the raspberries in a blender until pureed, then strain through a fine sieve. Put the raspberry sauce in the refrigerator.
- To serve, pour a thin layer of raspberry over the lemon cream. Serve with tuiles (in which I replaced the almond flakes with zest from 1/2 lemon and rolled them like a cigarette at the end), spritz cookies, or other fine store-bought biscuits.
The lemon cream is set
