Lemon creams with salted praline
Servings: 6
Ingredients
3 cups double cream
¾ cup caster sugar
1 ½ tbsp finely grated lemon zest
90ml freshly squeezed lemon juice
1 tsp NOMU Vanilla Extract
Double cream, to serve
Directions
Place the double cream and sugar in a saucepan and heat gently whilst stirring to dissolve the sugar. Bring to a boil.
Remove from the heat and stir in the lemon zest, lemon juice and Vanilla Extract. Pour into 6 medium ramekins, then refrigerate for 2-3 hours or until set.
Serve with salted praline shards and a dollop of cream.
Tips:
– Top the lemon creams with fresh blueberries and dust with a little icing sugar before serving.
– Make a brûlée topping by sprinkling the surface of the chilled lemon cream with caster sugar. Melt the sugar with a kitchen blow torch until golden and caramelized.
– Scoop into wafer baskets or serve with wafers or shortbread on the side.
– Replace the lemon juice and zest with orange, grapefruit or lime.
Ingredients
3 cups double cream
¾ cup caster sugar
1 ½ tbsp finely grated lemon zest
90ml freshly squeezed lemon juice
1 tsp NOMU Vanilla Extract
Double cream, to serve
Directions
Place the double cream and sugar in a saucepan and heat gently whilst stirring to dissolve the sugar. Bring to a boil.
Remove from the heat and stir in the lemon zest, lemon juice and Vanilla Extract. Pour into 6 medium ramekins, then refrigerate for 2-3 hours or until set.
Serve with salted praline shards and a dollop of cream.
Tips:
– Top the lemon creams with fresh blueberries and dust with a little icing sugar before serving.
– Make a brûlée topping by sprinkling the surface of the chilled lemon cream with caster sugar. Melt the sugar with a kitchen blow torch until golden and caramelized.
– Scoop into wafer baskets or serve with wafers or shortbread on the side.
– Replace the lemon juice and zest with orange, grapefruit or lime.
Ingredients
3 cups double cream
¾ cup caster sugar
1 ½ tbsp finely grated lemon zest
90ml freshly squeezed lemon juice
1 tsp NOMU Vanilla Extract
Double cream, to serve
Directions
Place the double cream and sugar in a saucepan and heat gently whilst stirring to dissolve the sugar. Bring to a boil.
Remove from the heat and stir in the lemon zest, lemon juice and Vanilla Extract. Pour into 6 medium ramekins, then refrigerate for 2-3 hours or until set.
Serve with salted praline shards and a dollop of cream.
Tips:
– Top the lemon creams with fresh blueberries and dust with a little icing sugar before serving.
– Make a brûlée topping by sprinkling the surface of the chilled lemon cream with caster sugar. Melt the sugar with a kitchen blow torch until golden and caramelized.
– Scoop into wafer baskets or serve with wafers or shortbread on the side.
– Replace the lemon juice and zest with orange, grapefruit or lime.
Ingredients
3 cups double cream
¾ cup caster sugar
1 ½ tbsp finely grated lemon zest
90ml freshly squeezed lemon juice
1 tsp NOMU Vanilla Extract
Double cream, to serve
Directions
Place the double cream and sugar in a saucepan and heat gently whilst stirring to dissolve the sugar. Bring to a boil.
Remove from the heat and stir in the lemon zest, lemon juice and Vanilla Extract. Pour into 6 medium ramekins, then refrigerate for 2-3 hours or until set.
Serve with salted praline shards and a dollop of cream.
Tips:
– Top the lemon creams with fresh blueberries and dust with a little icing sugar before serving.
– Make a brûlée topping by sprinkling the surface of the chilled lemon cream with caster sugar. Melt the sugar with a kitchen blow torch until golden and caramelized.
– Scoop into wafer baskets or serve with wafers or shortbread on the side.
– Replace the lemon juice and zest with orange, grapefruit or lime.
