Summer Recipe. Lemon cream mini!

200 g of cream to mount (35–40% fatty matter), for a gentle and creamy texture

50 g of sugar, for a balanced sweetness

30 g of freshly squeezed lemon juice, which will contribute freshness and flavor

Fresh lemons, which we will empty and use as edible cups

Lemon zest, to decorate and enhance the aroma

Wash the lemons, cut them in half and empty the pulp. Squeeze juice and reserve.

In a pot, heat over the cream, the sugar and the zest of the lemons for 3-4 minutes, stirring constantly.

Remove from heat and incorporate lemon juice. Mix well to integrate all flavors.

Strain the mixture to remove the zest and let cool for 1-2 minutes.

Fill in lemon halves with mixture and refrigerate in the fridge for 1-2 hours to make consistency.

Before serving, decorate with a little more lemon zest or some fresh mint leafs ... and enjoy this refreshing dessert and full of flavor!