Lemon tea jelly with brown sugar cream
Lemon tea jelly with brown sugar cream is a refreshing dessert featuring zesty lemon and warming cinnamon, complemented by rich brown sugar whipped cream. This elegant treat is simple to make and is perfect for a light finish to any meal.
Cook time 0 min
Prep time 310 min
Ingredients:
1/2 cup sugar1 lemon
1 cinnamon stick
2 tbsp gelatin powder
2 cups heavy whipping cream
2 tsp brown sugar
Lemon tea jelly with brown sugar cream is a delightful and refreshing dessert that combines the zesty flavor of lemon with the warmth of cinnamon and the rich creaminess of brown sugar whipped cream. This recipe is perfect for a light and sophisticated ending to any meal, offering a balanced mix of sweet, tangy, and creamy elements.
Instructions:
- Zest the lemon and set the zest aside.
- Juice the lemon, ensuring you have roughly 1/4 cup of lemon juice.
- In a medium saucepan, combine 2 cups of water, the lemon juice, lemon zest, cinnamon stick, and 1/2 cup of sugar.
- Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
- Once boiling, remove the saucepan from heat and allow it to steep for 10 minutes.
- While the lemon mixture is steeping, sprinkle 2 tablespoons of gelatin powder over 1/4 cup of cold water in a small bowl. Let it bloom for about 5 minutes until it absorbs the water and becomes gelatinous.
- After the lemon mixture has steeped, remove the cinnamon stick.
- Return the mixture to medium heat and bring to a gentle simmer.
- Add the bloomed gelatin to the mixture and stir continuously until the gelatin is completely melted and incorporated.
- Pour the lemon-gelatin mixture into molds or a shallow dish. Allow it to cool to room temperature, then refrigerate for at least 4 hours or until fully set.
- In a mixing bowl, combine 2 cups of heavy whipping cream with 2 teaspoons of brown sugar.
- Use an electric mixer to whip the cream until it forms soft peaks. The cream should be fluffy and hold its shape.
- Once the lemon tea jelly has set, gently remove it from the molds or cut it into desired shapes if set in a dish.
- Serve the jelly with a dollop of brown sugar cream on top. Optionally, garnish with a sprinkle of additional lemon zest or a dash of cinnamon.
This Lemon tea jelly with brown sugar cream is a beautiful and elegant dessert that is sure to impress your guests. The tangy lemon jelly pairs perfectly with the creamy brown sugar whipped cream, creating a harmonious balance of flavors. Enjoy this refreshing and sophisticated treat at your next gathering or as a special treat for yourself.
Lemon tea jelly with brown sugar cream FAQ:
There is no baking time for this recipe, as it is a no-bake dessert. The jelly needs to refrigerate for at least 4 hours to set properly.
The jelly is fully set when it is firm to the touch and holds its shape when removed from molds or cut from a dish. If it still feels liquid or wobbly, it needs more time in the refrigerator.
If you prefer a plant-based alternative, you can use agar-agar instead of gelatin. Follow the package instructions for the equivalent measurement, as it behaves differently in setting.
Store any leftover Lemon Tea Jelly in an airtight container in the refrigerator for up to 3 days. The brown sugar cream should be stored separately and can also last 3 days.
You can use any molds or a shallow dish for the jelly. A 9-inch square baking dish works well, but you can also use individual cups or molds for serving.
Tips:
- Use fresh lemon juice for a more vibrant flavor in the jelly.
- Ensure the gelatin is fully dissolved to avoid any grainy texture in the jelly.
- Chill the jelly completely before topping it with the brown sugar whipped cream for the best texture contrast.
- Beat the whipping cream until soft peaks form before adding the brown sugar to prevent it from becoming too stiff.
- For an extra touch, garnish with lemon zest or a cinnamon stick when serving.
Nutrition per serving
6 ServingsCalories 350kcal
Protein 7g
Carbohydrates 22g
Fiber 0.77g
Sugar 20g
Fat 27g
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