Lemon light creams
I love lemon creams. And you ? I'm sure you do !
Classic French recipes use eggs, whipping cream or butter... maybe too much ! I have experienced a lighter recipe, very easy to make without eggs and creme fraiche. Instead of baking the cream in a water bath, I cook it on the stove. It takes less time... especially during the week when we are back home late, and when your family is expecting a home-made dessert.
INGREDIENTS (4 servings)
2 cup of milk (low fat of half fat)
4 tbp cornstarch
6 tbsp granulated sugar
6 tbsp lemon juice (freshly squeezed)
The zest of 2 organic lemons
For the decoration, gratted dark chocolate and coconut
2 cup of milk (low fat of half fat)
4 tbp cornstarch
6 tbsp granulated sugar
6 tbsp lemon juice (freshly squeezed)
The zest of 2 organic lemons
For the decoration, gratted dark chocolate and coconut
DIRECTIONS
Grat the lemons to get the zests. In a saucepan, add sugar, lemon zest and cornstarch. Stir to combine. Make a well in the middle, and pour the milk slowly while stirring. Add the lemon juice at the end. Cook it over low heat while sitting constantly. Remove it from the stove when the mixture thickens.
Pour the cream in ramequins or glasses, Keep at room temperature, and reserve in the fridge.
Before serving, springle gratted chocolate and coconut.
Grat the lemons to get the zests. In a saucepan, add sugar, lemon zest and cornstarch. Stir to combine. Make a well in the middle, and pour the milk slowly while stirring. Add the lemon juice at the end. Cook it over low heat while sitting constantly. Remove it from the stove when the mixture thickens.
Pour the cream in ramequins or glasses, Keep at room temperature, and reserve in the fridge.
Before serving, springle gratted chocolate and coconut.
BON APPETIT!
