Lemon Cream Dessert
Cream provides fat and makes this dessert more filling, while lemon adds aroma and gentle acidity. Heating and straining create a smooth silky cream, and freezing turns it into a firm chilled dessert. Serve small portions after it softens briefly.
Read
Video on the topic
Reviews
Notes
645
Servings: 4 (1 serving ≈ 84 gram)
Digestion time: 3 hour
Squeeze the juice from lemon (60 g), keeping the zest. Combine 35% cream (250 g), erythritol (25 g), and lemon zest in a saucepan.
Heat the cream almost to a boil, add the lemon juice, and stir. Strain the dessert through a sieve.
Pour into serving glasses and freeze for 2 hours.
(1)
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Lemon Cream Dessert", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
Vitamin A: NOW Foods, Vitamin A, 10,000 IU, 100 Softgels
Buy
≈ $5.3
Promo codes for iHerb (5)
More sour:More recipes
Watch others creams and fillings:
We recommend reading
All articlesHow to Make Molded Ice Cream with a Chocolate Shell: Molds, Temperature, and Melting Control
4min
How to Make Soft Sugar-Free Keto Ice Cream Without an Ice-Cream Maker
5min
Why sugar-free gluten-free sponge cake fails and how to fix the common mistakes
17min
How to Build a Complete Meal and Choose a Portion on Keto and Other Diets
14min
Share: