Lemon Cream Dessert
This dessert is a great way to turn lemons into something sweet. It's creamy and dreamy, not too tart or sweet.
Ingredients
- 6 eggs separated
- 7 oz sugar
- 1 1/2 tablespoons Cognac
- 8 floz single cream
- grated rind of 2 lemons
- 8 floz fresh lemon juice
- 4 teaspoons powdered gelatine
- 1/4 pint double cream
- 2 oz grated coconut
- 1 oz butter
Instructions
- Whisk the egg yolks with the sugar until frothy. Stir in the Cognac, single cream and lemon rind and whisk over a pan of gently simmering water until the mixture begins to thicken.
- Warm the lemon juice. Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water and add
- it to the lemon juice.
- Stir the lemon juice into the egg yolk and cream mixture. Whisk the egg whites until stiff and fold them into the mixture.
- Rinse a blancmange mould with cold water, fill with the lemon cream and leave to set in the refrigerator.
- Whip the double cream until stiff and spoon it into a piping bag with a fluted nozzle. Fry the coconut in the butter until ,golden brown and allow to cool.
- Turn out the lemon cream onto a plate, decorate the top with whirls of cream and sprinkle the cream with the browned coconut.
Calories: 372 kcal
Carbohydrates: 30 g
Protein: 7 g
Fat: 25g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 183 mg
Sodium: 95 mg
Potassium: 156 mg
Fiber: 1 g
Sugar: 26 g
Vitamin A: 785 IU
Vitamin C: 12 mg
Calcium: 54 mg
Iron: 1 mg