Ingredients
- 2 medium-size lemons
- 55g (1/4 cup) maple sugar (or maple syrup)
- 250ml (1 cup) 35% cream (or 190ml 35% cream if maple syrup is used instead of maple sugar)
Method
- With a sharp knive, empty the lemon by removing the supremes of the lemons without piercing the peal. Keep the peel as the recipient for the dessert. Cut a small piece under each peel in order to stabilize the lemon in a dish and in the serving plate.
- Over a recipient, press the supremes in order to get the juice. You will need 3 tbsp or 45 ml. Keep the additional juice to make a maple lemonade - check out the recipe.
- Pour the cream into a large saucepan and add the maple sugar.
- Bring to the boil stirring continuously then simmer for 3 minutes
- Remove from the heat and allow to cool slightly then whisk in the lemon juice
- Transfer to the preserved peel (or glass jug and pour into serving dishes
- Cover with clingfilm and refrigerate for 4 hours (or overnight).