adapted by Dick Lonergan
serves 4 to 6
1 cup whole milk
1 cup whipping cream
1/2 vanilla bean, split lengthwise
1/2 cup sugar
2 tablespoons lemon peel
2 teaspoons gelatin (1 envelope)
5 tablespoons fresh lemon juice
1 cup crème fraîche (or sour cream or Mexican crèma)
In a medium saucepan, combine the milk, whipping cream, vanilla bean, sugar, and lemon peel. Bring mixture to a boil, stirring gently. Remove pan from heat and let steep for 10 minutes.
Soak gelatin in lemon juice. Mix into milk-cream mixture until gelatin is fully dissolved. Strain. Add crème fraîche.
Pour into chilled dessert cups or wine glasses.
At the restaurant, the individual servings were inverted onto a plate and garnished with berry (raspberry or blackberry) puree, a mint leaf, and a strawberry fan. The plate rim was dusted with powdered sugar.
No comments:
Post a Comment