Two-Lemon Cream

This dessert, which requires a more elaborate preparation, is worthy of a festive meal. This two-lemon cream is refreshing even though it is rich in eggs and crème fraîche. Decorated with candied lemon peels and pomegranate seeds, it has a sophisticated je-ne-sais-quoi that gives it a touch of elegance and originality.

This recipe is an adaptation from the site chatelaine.com

Two-Lemon Cream

Ingredients:

Lemon cream

3 lemons

2 limes

6 eggs

200 ml (3/4 cup) sugar

45 ml (3 tbsp) soft butter, cut into pieces

200 ml (3/4 cup) 35% cream, whipped

30 ml (6 tsp) bittersweet chocolate, grated

Garnish

1 lemon peel, cut into 1/4-inch julienne

1 lime peel, cut into 1/4-inch julienne

1 egg white

60 ml (4 tbsp) sugar

125 ml (1/2 cup) half-whipped cream

1 pomegranate seeds

Fresh mint (optional)

Preparation:

Take the juliennes and zests from 3 lemons and 2 limes and squeeze 125 ml (1/2 cup) of juice. Reserve.

Beat the eggs with the sugar and add the lemon juice and zest (not the juliennes) whisking briskly.

In a double boiler containing hot but non-boiling water, thicken the mixture until good consistency. Strain through a sieve and whisk in butter until completely cooled. Stir in whipped cream.

Fill 6 glasses halfway with this mixture and place a little grated chocolate on top of the cream obtained. Divide the remaining mixture over grated chocolate and refrigerate for 2 hours.

Garnish

Blanch the lemon juliennes for 3 minutes. Drain and dry on paper towels. Set aside 30 minutes.

Meanwhile, whisk the egg white until slightly frothy then brush over the zest. Roll them in sugar to frost them.

Cover lemon mixture with half-whipped cream. Garnish with frosted julienne and pomegranate seeds. Return to the fridge until ready to serve. At this time, if desired, add a mint leaf.