Lemon Cream

This entry is filed under Dessert Recipes.

Soft Creamy and Delicious!

Soft Creamy and Delicious!

I’m  addicted to lemon desserts and wanted to create something special for Valentines Day. My only proviso was it had to be quick and easy to make and be relatively inexpensive. So I tinkered around in my kitchen and came up with this little offering for you.

I hope you like it as much as we do. It has a soft creamy texture – not dissimilar to a cheesecake I suppose,  but is much lighter and softer with a tart, lemony tang.  If you’re on a tight schedule, you’ll be pleased to know it only takes 10-15 minutes to make from start to finish and can be made a day in advance if preferred.

As ricotta comes in 250g pots you might fancy doubling the quantities so you have enough for four servings. I’m pretty certain you will want second helpings and it will keep for up to 36 hours in the fridge.

Serves: 2
Preparation: 10-15 minutes + 2 hours chilling
Effort Level: dead easy
Shelf Life: Eat within 36 hours

125g ricotta cheese
125ml whipping cream
40g icing sugar (sifted)
2 lemons
6 lady finger biscuits (also known as boudoir or sponge fingers) OR use 2 digestives

Chopping board and sharp knife
Fine microplane or other grater
Hand held electric whisk
Lemon squeezer
Medium bowl
Small shallow dish
2 ramekins
Cling film

: Be sure to whip the cream until firm otherwise the mixture may become sloppy once the lemon juice is added. I’ve made this dessert twice now – once with lady fingers and the second time with digestives. Both biscuit work well in this recipe.

Here’s What You Do:
Whip the cream to stiff peaks and stop when it begins to resemble clotted cream (don’t overbeat or it will separate).

Grate the zest and juice of one lemon onto the cream. Add the ricotta and the icing sugar and carefully fold everything together with a spatula until smooth.

Spoon half this mixture between the two ramekins.

Squeeze the juice from the second lemon into a shallow dish. Dunk the biscuits into the lemon juice soaking both sides well and arrange on top of each ramekin. Cover with the remaining lemon mixture then smooth out the surface with the back of a spoon and decorate to finish with a slice of lemon.

Cover the ramekins with cling film and chill for at least 2 hours.

Serve and devour!

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