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Lemon cream served in stone pots 1

Clifton kitchen was booked for Friday and Saturday evening. It was dinner for four on Friday and dinner for six the following evening, nothing unusual about that except for the consideration in the menu planning for a vegetarian guest who eats fish but not eggs.

On the menu were;  rich roasted tomato soup, followed by fish slowly poached in olive oil infused with thyme, black olives, garlic, bay leaf and ginger. The accompaniments were boiled new baby potatoes, a large salad of mixed leaves gently tossed with pears, avocado, onion rings, and toasted walnuts; drizzled with a blue cheese dressing. A loaf of fresh crisp country bread, followed by a lemon cream dessert served with a ginger snap biscuit.

Each course was well received and by the time every one was ready to take their leave of the evening, it was done with requests and a promise to supply the recipe for each of the meals served, with particular emphasis on the lemon cream which I include in this blog.

Lemon Creams

Ingredients

1 ½ cups whipping cream

1 ½ cups thick yoghurt

¾ cup castor sugar

1 tablespoons finely grated lemon rind

80 ml lemon juice

1 tsp. vanilla extract

Method

Place the cream, yoghurt and sugar in a saucepan and heat gently whilst stirring to dissolve the sugar. Cook over low heat for about 5 minutes to remove the ‘rawness’ from the cream, then bring to the boil and remove from heat.

Stir in the lemon rind, lemon juice and vanilla extract. Pour into 6 small ramekins or pretty containers of your choice. Refrigerate for about 4 hours or until set. I usually make them the day before.

Serving options

Top with berries or whipped cream and serve with a biscuit such as ginger, digestive, wafer or tuile biscuit.

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