Ingredients
- 150ml full-fat milk
- 600ml double cream
- 3 strips lemon zest and a few good squeezes of lemon juice
- 21/2 sheets gelatine
- 150gr caster sugar
- 1 teaspoon rose water
- Flavourless oil (for moulds)
- Spoon sweet bergamot or fresh fruit.
Instructions
Gently heat the milk and cream with the lemon zest and simmer until mixture has reduced by about one third. Make sure it doesn’t boil.
Pur gelatine in a bowl and cover with water. Soak for about 15 minutes.
Add sugar, lemon juice, and rosewater to reduced cream mixture (taste to judge how much lemon juice you need to cut through the richness).
Remove wet gelatine from water and squeeze out excess liquid.
Add gelatine amd sugar to the cream mixture and stir (the cream must me warm for the gelatine to melt).
Use the flavourless oil to lubricate 6 moulds (of about 150ml each), then ladle the cream into the moulds.
When cream is cool, put in the fridge to set.
Serve with the sponn sweet bergamot or fresh fruit.
Enjoy,
Angela