This recipe was featured in: foodé couture
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Makes 3 mini desserts -1/3 cup each
1 cup half ‘n’ half (alternatively use ½ cup whole milk and ½ cup heavy cream)
2 tbsp granulated sugar
1-2 drops of pure vanilla extract
½ tbsp lemon zest (about 1 lemon zested)
scant ½ tbsp gelatin powder
1 tbsp water
In a sauce pan gently warm the half ‘n’ half over low heat. Add the sugar along with a couple of drops of pure vanilla extract and once dissolved add the grated lemon zest.
Mix the gelatin powder into water and add it to the cream mixture. Bring it to a light simmer, stirring continuously to make sure the gelatin dissolves completely and the citrus flavor infuses the cream mixture, for about 4-5 mins. (The half ‘n’ half should be heated only till it forms tiny bubbles around the edge of the pan and steam starts to rise. It should not be boiled.)
Remove from heat and pour the cream through a fine-meshed sieve to seperate the lemon zest and any undissolved gelatin from it. Then pour into the dessert moulds, dividing equally.
Chill until set, about 4- 6 hours and up to 2 days.
When ready to serve, garnish with a lemon swirl and a sprig of mint.
Optional Garnish/Decoration
toothpicks, broken into halves
lemon slices
mint leaves, with a little part of stem
Make a cut from the center to the edge of a slice and then twist it to create a lemon swirl.
Hold the swirl between your fingers and try to squeeze as much juice as possible.
Tuck the two ends using a half broken toothpick to hold it in place.
Insert the stem of the mint leaves and then place the lemon swirl on the side by inserting the toothpick. Try to hide the tooth pick as much as possible!
