Lemon Creams

Ingredients

1 x 397 g tin Carnation Condensed Milk
150 ml (5 fl oz) double cream
Finely grated zest of 4 large unwaxed lemons 
150 ml (5 fl oz) freshly squeezed lemon juice

To serve:
1 tbsp chopped mint
1 tbsp sugar
1 tbsp lemon juice

Whisk condensed milk with cream until thick and very light. Add lemon zest and juice and whip for a few seconds to combine. Spoon into ramekins and chill for at least an hour. Mix mint with sugar and lemon juice and sprinkle onto lemon creams.

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