Dolce Fresco Al Limone
F
resh back from Liguria with these darling little hand thrown pots and seeking inspiration as to what to fill them with. Italy is my great love, and of course the Italian lemons are awesome, juicy and zingy.
METHOD
Back home now all a buzz with the love for this lemon desert, so easy to make and perfect for summer eating Al Fresco. Here’s the recipe to impress your friends. I hope you like it!
Add the lemon juice and zest and whisk well. Pour the lemon cream mixture into six serving glasses. Refrigerate for three hours before serving. Serve with a shortbread biscuit or macaroon. Ciao Jane
INGREDIENTS
600ml double cream 150g caster sugar 2 large lemons, zest and juice only
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Place the double cream and the sugar together in large pan over a low heat and bring to the boil slowly. Boil for three minutes then remove from the heat and allow to cool slightly.
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