LEMON-LIME SATIN CREAMS
Here is an easy, citrusy dessert that can be made ahead of time for the most part. Mix lemon and lime zest with eggs, sugar and cream, and then refrigerate for up to two days -- the longer the better. Then, bake it in ramekins for about half an hour, and serve. Superfine sugar can be found in the baking aisle or made with regular sugar using a mortar and pestle.
Provided by Nigella Lawson
Categories dessert, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- In a mixing bowl, combine lemon zest and juice, lime zest and juice, sugar and eggs. Whisk until smooth. Add cream, whisk again, and transfer to a large pitcher. Cover with plastic wrap and refrigerate from 2 hours to 2 days, the longer the better to bring out fullest flavor.
- When ready to bake, heat oven to 300 degrees. Heat a kettle of water until just steaming; do not boil.
- Place six 1-cup ramekins in a roasting pan and pour cream mixture into them. Pour hot water into pan to come about halfway up sides of ramekins. Bake until cream is just set, 30 to 35 minutes; it will still wobble, but will firm as it cools.
- Remove ramekins from water and allow to cool. Serve at room temperature, or cover with plastic wrap and refrigerate. Serve with shortbread or plain, crisp cookies.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 9 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 13 grams, Sodium 91 milligrams, Sugar 50 grams, TransFat 0 grams
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agness chisanga
[email protected]This recipe is a keeper! I'll definitely be making it again.
salma fattah
[email protected]I'm not a fan of satin creams, but I thought I'd give this recipe a try. I was pleasantly surprised! It's light and fluffy, and the lemon and lime flavors are perfect together.
King Shakeel
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Khayrah Mays
[email protected]I'm allergic to eggs, so I used a vegan egg replacer in this recipe. It turned out just as well as the original recipe!
Tamang Dipak
[email protected]I was disappointed with this recipe. The custard was too runny and the meringue was too stiff.
Webby Imros
[email protected]This recipe is easy to follow and the results are delicious. I highly recommend it!
FiveLoose Digital
[email protected]I'm not a big fan of lemon or lime, but I actually really enjoyed this dessert. It's not too tart and the custard is very smooth.
Odette Pierre
[email protected]This was my first time making a satin cream and it turned out great! I'm definitely going to make it again.
John Hart
[email protected]This is one of my favorite recipes! I've made it several times and it's always a hit.
Preston Daniels
[email protected]I was so excited to try this recipe, but it didn't turn out well for me. The custard was too thick and the meringue was too runny.
Bangla Video of
[email protected]This was a bit too sweet for my taste, but I think it would be perfect with a dollop of whipped cream or a scoop of vanilla ice cream.
Shah Dost
[email protected]I love the combination of lemon and lime in this recipe. It's a great way to use up extra citrus fruits.
Mia Gilmatam
[email protected]This is an easy and refreshing dessert that is perfect for a summer party. I made it for my friends and they loved it!