Summer recipe. Mini lemon cream version!

200 g of whipping cream (35–40% fat), for a smooth and creamy texture

50 g of sugar, for balanced sweetness

30 g of freshly squeezed lemon juice, adding freshness and flavor

Fresh lemons, hollowed out and used as edible cups

Lemon zest, to decorate and enhance the aroma

Wash the lemons, cut them in half, and remove the pulp. Squeeze the juice and set aside.

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

Remove from heat and add the lemon juice. Mix well to combine all the flavors.

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

Fill the lemon halves with the mixture and refrigerate for 1-2 hours to set.

Before serving, garnish with a little more lemon zest or some fresh mint leaves… and enjoy this refreshing and flavorful dessert!