This is a deliciously delicate and elegant make-ahead dessert.
2 cups (500 mL) whipping cream
2/3 cup (150 mL) granulated sugar
Thin strips of rind from 1 lemon
2 tbsp (30 mL) unflavoured gelatin
2 cups (500 mL) buttermilk
1/2 cup (125 mL) lemon juice
PreparationIn saucepan, heat 1-3/4 cups (425 mL) of the cream, sugar and lemon rind over medium heat until steaming and sugar is dissolved, 3 minutes. Remove from heat; cover and steep for 10 minutes.
Meanwhile, in small saucepan, sprinkle gelatin over remaining cream; let stand for 5 minutes. Heat over medium-low heat, stirring often, until dissolved. Stir into cream mixture. Discard lemon rind. Stir in buttermilk and lemon juice.
Pour into eight 6-oz (175 mL) custard cups or ramekins. Cover and refrigerate until set, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.)
approx. Per Serving
Pro 5 g
Total Fat 21 g
Sat. Fat 13 g
Carb- 22 g
Fibre 0 g
Chol 79 mg
Sodium 90 mg
Vit A 20%
Vit C 12 %