Lemon Yoghurt Cream

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 300 ml pouring (35%) cream
  • zest of ½ lemon, removed in wide strips with a vegetable peeler
  • 100

Method

  1. Heat the cream, lemon zest and caster sugar in a small heavy-based saucepan over low heat until the mixture reaches simmering point. Remove the lemon zest. Add the softened gelatine and stir until dissolved. Remove from the heat and stir through the lemon juice and limoncello. Leave to cool for 10 minutes, then whisk in the yoghurt and cool quickly over a bowl of ice.