Ingredients
- 3 cups heavy cream
- 1 ¼ cups milk
- 1 vanilla bean, split, and seeds scraped
- Zest of 8 lemons
- ½ cup sugar
- 3 ½ sheets gelatin (scant 1/2 ounce) or 2 1/2 teaspoons gelatin granules
- Nutritional Information
Nutritional analysis per serving (6 servings)
538 calories; 45 grams fat; 28 grams saturated fat; 13 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 24 grams sugars; 6 grams protein; 168 milligrams cholesterol; 73 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Put cream, one cup milk, vanilla bean halves and seeds, and lemon zest in a medium saucepan. Simmer for 5 minutes, stirring often. Remove from heat, and allow to steep for 20 to 30 minutes.
- Strain lemon mixture through a fine-mesh strainer, and return to saucepan. Add sugar. Bring just to a boil over medium heat. Lower heat, and cook 2 minutes, stirring constantly, until sugar dissolves.
- If using sheet gelatin, snap sheets in half, and place in a bowl of ice water for 5 minutes. Gently heat remaining 1/4 cup milk in a small pan. Squeeze moisture out of gelatin, and stir into warm milk one sheet at a time, until gelatin is thoroughly dissolved. If using granules, sprinkle on top of the 1/4 cup milk in a small skillet, and let stand for 2 minutes. Gently heat, stirring constantly for 2 minutes, until gelatin dissolves.
- Stir gelatin into hot lemon cream. Place saucepan in a bowl of ice water, and stir constantly for 5 minutes, to make sure gelatin is evenly distributed.
- Pour mixture into shallow bowls, ramekins or custard cups. Refrigerate, uncovered, until just firm, about 2 to 3 hours. Best served within 24 hours.
- Ten gelatin sheets are $2.99 at New York Cake and Baking Distributors, 56 West 22nd Street, 212-675-CAKE (212-675-2253), and $1.69 at Schaller & Weber, a butcher shop at 1654 Second Avenue (86th Street), (212) 879-3047.
Dining and Cooking