A fresh and creamy delight, perfect for any occasion!
Ingredients:
🟡 For the lemon cream
🍋 3 lemons (fresh juice)
🍚 100 g sugar (about 1/2 cup)
🌽 30 g cornstarch (3 tablespoons)
250 ml 33% fresh cream (1 cup)
🍃 Grated lemon zest (optional, for extra flavor!)
Preparation:
1️⃣ Prepare the lemon base:
Squeeze the lemons and strain the juice into a pot to remove the seeds.
Add the sugar and cornstarch to the lemon juice. Mix with a whisk until you get a smooth compound.
2️⃣ Cook the lemon base:
Place the pot over medium heat and stir constantly to prevent lumps from forming.
Continue cooking until the cream thickens and becomes velvety.
Remove from heat and transfer the base to a dal bowl. Let it cool completely in the refrigerator.
3️⃣ Assembling the cream:
Pour the crème fraîche into a bowl and whisk it until it gets a thick and fluffy texture, almost like a cloud.
4️⃣ Assembling the lemon cream:
When the lemon base is very cold, gently combine it with whipped cream.
Mix with a spatula that moves from bottom to top, to keep the cream light and airy.
Serving:
The lemon cream is ready!
You can serve it in so many ways:
To garnish cakes, rolls or pies.
e In cups, decorated with lemon zest and broken biscuits.
As a topping for pancakes or waffles.
Additional tips: For an even more intense aroma, add a pinch of grated lemon zest to the base.
Store the cream in the refrigerator in an airtight container for up to 2 days.
