Sicilian Lemon Cream
Authentic Sicilian Lemon Cream ~ file it under delicious, elegant, refreshing, and ridiculously easy!
Servings: 6
Equipment
- medium saucepan
- mesh strainer
Ingredients
- 2 lemons, zested
- 1/3 cup lemon juice
- 3/4 cup sugar
- 2/3 cup heavy cream
- 1 1/2 cups mascarpone cheese
Instructions
- Put the lemon zest, lemon juice, and sugar into a medium saucepan.
- Heat the mixture over medium heat, stirring constantly, until the sugar has dissolved. You should not feel any remaining grittiness. Set the pan aside.
- In a new saucepan heat the cream and mascarpone over medium heat, stirring to melt the mascarpone. Bring it just barely to a simmer, do not boil!
- Remove the pan from the heat, and whisk in the lemon mixture. Strain through a fine mesh sieve and the pour into 4-6 small bowls or glasses.
- Chill the lemon cream until firm. This will take about 8 hours, and you can make them the day ahead and chill them overnight. The lemon cream will last 3 days, refrigerated.
Nutrition
Calories: 442 kcal · Carbohydrates: 28 g · Protein: 5 g · Fat: 35 g · Saturated Fat: 22 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 2 g · Cholesterol: 86 mg · Sodium: 38 mg · Potassium: 40 mg · Fiber: 0.04 g · Sugar: 26 g · Vitamin A: 1177 IU · Vitamin C: 5 mg · Calcium: 97 mg · Iron: 0.1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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