1 Lemon zest and juice
250ml double cream
75g caster sugar
3 tblsp marsala
1 lime to decorate
Prep to Cook: Electric mixer, tablespoon, spatula, grater and plate, lemon squeezer.
Prep: 1. Prep the lemon:
Zest the lemon with a very fine grater even though you only appear to get a small amount of zest it will give great flavour. You do not want marmalade pieces of lemon
Squeeze the juice thoroughly
2. Prep the cream:
Use a big mixing bowl
Whip the cream with the sugar, zest and the marsala
Gradually add the lemon juice and whisk until the cream stands in peaks
Taste – to check you have enough marsala and it is sweet enough
Remember that cold products taste less sweet and need more sugar than you think!!
Serve in wine glasses and chill in the refrigerator
The mixture will firm up slightly
Prep to decorate:
Decorate with a swirl of lime and leave in the fridge.
Serve with biscuits such as cigarette wafers or frosted grapes
Wash the grapes and dry with kitchen roll. Brush with lightly beaten egg white and sprinkle with white caster sugar – chill. Serve a small cluster of grapes with each glass of lemon cream
Lemon cream is special and boozy. Make it when you are in a hurry but want to impress. Choose your serving glass carefully for maximum impact with least effort. This is one recipe you will make again and again.
This cream can be layered with biscuit crumb mix – crushed biscuits such as ginger nuts with a little melted butter and sugar.
Cooks Know How: You will notice how you can create a luxury dessert with bags of style and yet no real skill! Judge the success rate by the positive comments you receive whilst eating this dessert. You will understand the way acids can impact on other ingredients. You will see the acid ( citric acid if you need to know!) from the lemon helps with thickening and setting the cream. You will recognise how the lemon zest imparts superb flavour even through you appeared to have only a small amount from the lemon. If you have grated the lemon too hard you will also recognise the bitter notes from the pith of the lemon so go easy next time. You will enjoy showing your creative side by serving the lemon cream in special glasses so that is looks amazing.
Explore changes in the alcohol that you add, sherry is good as is brandy. Also try topping the lemon cream with caramelised flaked almonds. Simply put the nuts on a baking tray and sieve them with icing sugar. Pop them in a hot oven (or under the grill) for 2 minutes or until the flaked nuts are caramelised. Crush them up and sprinkle over the creams. Alternately try the iced ginger stars recipe or even shortbread triangles as accompaniments.