Palmiers with lemon cream cup
16 June 2021
We can guarantee that once you try this dessert you are going to want more.
- 2 Egg yolks
- 200ml Single cream
- 2 tbsp Sugar
- 6-7 Palmiers
- Crush the palmiers
- Heat the cream.
- Beat the yolks and the sugar until the mixture turns pale in colour. Add QuickLemon and blend.
- Add this mixture to the pan with the cream and stir continuously whilst cooking to avoid burning.
- Plate with the palmiers as the base, and on top, the cream mixture.
- Leave in the fridge for 2-3 hours
- Decorate with some mint.