John Myers
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Double Currant and Lemon Dessert Cream
The perfect double currant and lemon dessert cream recipe with a picture and simple step-by-step instructions.
Bottom cream:
- 100 g Skyr quark cream or cream curd
- 3 tbsp Currant jelly
- 1 tbsp Honey liquid
- 2 tbsp Milk
Upper cream:
- 250 ml Milk 3.5%, heated
- 3 tbsp Yogurt 1.5%
- 1 piece Egg
- 8 g Edible gelatine
- 2 tsp Food starch
- 1 tbsp Honey liquid
- 1 tsp Grated lemon peel
- 2 tbsp Freshly squeezed lemon juice
- 1 tbsp Rapeseed oil
- 1 Msp Salt
Topping per serving:
- 2 piece Lemon slice cut in half
- 2 tbsp Chocolate sprinkles
- 2 piece Amarettini almond biscuits
Bottom cream:
- Measure the ingredients and mix them loosely in a bowl with a whisk. With the red jelly, it turns pink in color. Pour into portion bowls and put in a cool place.
Upper cream:
- Measure the ingredients, mix the milk with gelatine and cornstarch and heat. Then mix the other ingredients one after the other in a bowl with the electric mixer and allow to cool. The lemon gives it a slightly yellow color. Apply on top of the other cream.
- The now layered cream can now be topped with the topping ingredients. Place in the refrigerator for a good 20 minutes before consumption.
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