Amalfi lemon cream
This stunning summer dessert is deceptively simple to assemble. Serve with a quenelle of strawberry sorbet and scattering of freeze dried strawberries or edible flowers for added wow factor.
- Put the whipping and double cream into a pan, add the sugar and place on a medium heat. With a probe, warm the ingredients to 75°C then remove from the heat.
- Add the lemon skin and leave to cool down to 62°C. Pass the mixture through a sieve, add the lemon juice and then pour into glasses or shallow bowls.
- When cooled to room temperature, put the bowls in the fridge to set for at least two hours. Wash the strawberries and cut into wedges.
- Place them in a bowl, sprinkle with the sugar and add the juice of half lemon. Leave to marinate for about 5 minutes, then serve on top of the lemon cream.
3 HOURS plus chilling
- 500ml whipping cream
- 50ml double cream
- 55g sugar
- Skin of 2 lemons
- 60ml lemon juice
- 300g strawberries
- 30g sugar
- 1 whole Lemon
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