Palmiers with lemon cream cup

16 June 2021

We can guarantee that once you try this dessert you are going to want more.


  • QuickLemon
  • 2 Egg yolks
  • 200ml Single cream
  • 2 tbsp Sugar
  • 6-7 Palmiers
  • Mint


  • 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.