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.
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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.
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