Lemon cream

Ingredients for 4 servings:

• 300 ml water
• 300 ml milk
• 1 pinch of salt
• 1 pinch(s) of cane sugar
• 80 g brown rice, ground*
• 2 lemon(s) – zest, grated + juice
• 4 tbsp beet syrup or more
• 2 anise, ground or
• 1 pinch of ground anise
• ½ cm ginger, grated
• ½ tsp vanilla powder
• 200 g sweet cream
• 2 tbsp honey, liquid

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

gluten-free / egg-free

Bring water and milk to a boil, stir in 1 pinch of salt + raw cane sugar + ground rice, cook over low heat while stirring for about 10 minutes, remove from the heat and let cool. This results in an almost stiff rice porridge. Thinly grate the lemon peel + squeeze out the juice, mix together in a bowl with the aniseed, ginger, vanilla powder and sugar beet syrup, and cover and let steep while the rice porridge cools. Stir the cooled porridge a tablespoon at a time into the lemon juice mixture. Whip the cream until stiff and fold in the honey. Fold the sweetened cream into the lemon curd. * The brown rice can be milled like grain in health food stores. Variation: The brown rice can also be replaced with millet flakes.