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In a saucepan, heat the cream to 75°C/165°F.
Remove from the heat and cool to 65°C/150°F.
Add the lemon zest, juice and sugar to the cream mixture and mix well.
Allow to cool, then pour into six 3/4-cup capacity moulds (cups or glasses will do if you don’t have moulds*).
Place on a tray and put in the refrigerator to set, about 4 hours.
When ready to serve, carefully up-end the moulds over serving plates and give them a shake; the creams should just slip out.
If this proves difficult, run a small knife around the edge of the mould to release the cream and try again.
Serve with poached cherries.
Place the zest, wine, cinnamon, clove and sugar in a saucepan, and bring to a simmer.
Add the cherries, bring to the boil, and taste for sweetness.
If necessary, add a little more sugar to neutralise the tannin of the wine, but retaining some zing.
Simmer for 5 minutes, then cool.
Serve each lemon cream accompanied by 5–6 cherries. Drizzle a little of the syrup over each one.
Tasmanian dairy produce is just about the best you can get anywhere in the world, so why come all this way and not take advantage of it? This dessert is a bit of a calorie killer but hey, what the hell. It’s dead easy, but you’ll need a thermometer. Use two lemons if you like a subtle lemon flavour, or three for more of a zing. I like using frozen sour cherries to cook with — fresh cherries should be eaten fresh
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