|Frozen Lemon Cream: A light touch for a holiday meal!|
When I made it in stackable ½-cup jelly molds, I couldn’t help but think what a small amount of space this took in the freezer and what an ideal make-ahead holiday dessert it would be! It’s also a great way to use up the extra bits of citron peel left over from holiday baking. I based this recipe on the one for Russian Cream that follows this post.
Frozen Lemon Cream:
¾ c. sugar
1 tbsp. unflavored gelatin
½ c. cold water
1 c. whipping cream, unwhipped
1-½ c. dairy sour cream
1 tsp. vanilla (white vanilla, preferred)
¼ tsp. lemon extract
¼ c. commercially made lemon curd (my preference is the E.D. Smith brand, for its not-overly-stiff texture and consistency)
⅔ c. citron peel (sold in the baking aisle of your local supermarket, beside the candied cherries and other glazed holiday fruits)
Combine sugar, gelatin and cold water in small saucepan, blending well. Allow gelatin to soften 3-to-5 min. Bring to a boil over medium heat, stirring constantly. Remove from heat, cooling 5 min. Gradually stir in cream. Combine sour cream and extracts in a medium bowl. Gradually add to hot gelatin mixture and lemon curd, whisking until smooth.
Refrigerate 45 min. If peel is slightly dry and sugar syrup is poorly dispersed, microwave peel 20 sec. in glass measuring cup; chill in small metal bowl. When chilled lemon cream is almost set, fold in chilled peel. Spoon into dessert glasses or into oil-sprayed individual decorative molds. Cover and freeze at least 2 hr. until set. Let stand 30 min. at room temperature before unmolding onto individual serving plates. Garnish with a flourish of citron peel. Serves 6.
|Combine sugar, gelatin, and cold water|
|Let gelatin soften before bringing to a boil|
|Gradually stir in whipping cream|
|My preference: White vanilla|
|Add dairy sour cream and extracts|
|Consistency after 30 min. chilling - give it 45 min.!|
|Fold in softened, chilled peel|
|Spoon into individual molds or dessert glasses|
|Stack this make-ahead space-saver!|