Lemon Cream Dessert Soup
½ cup strained fresh lemon juice
zest of the lemon, grated
½ cup water
1 cup sugar
2 cups heavy cream
zest of the lemon, grated
½ cup water
1 cup sugar
2 cups heavy cream
Put the lemon juice, lemon rind, water and castor sugar into a saucepan. Boil slowly, stirring. Stir till sugar dissolves and the liquid become syrupy. Reduce the cream in a larger saucepan, taking care that it does not boil over. You will need at least 1 cup reduced thickened cream. Cool this slightly. Slowly stir in the lemon syrup and taste.
Serve with madelienes.
Serve with madelienes.
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