Got a surplus of citrus?
Don't know what to do with it?
Here's some ideas...
Lemon Cream
For 4 serves
Add 2 heaped tablespoons of caster sugar to a half a cup of hot tap water, and sprinkle with 1 1/2 teaspoons plain gelatine, stirring to dissolve both. Add this to 4 heaped tablespoons plain Greek Yoghurt (I use home made), 2 teaspoons of lemon essence or juice and zest of half a lemon, and whisk well. Add about a cup of stiffly whipped cream, and fold through carefully to preserve the air in the whipped cream. Spoon into glasses or ramekins and garnish with lemon zest, chilling for at least one hour.
~0~
I had two tins of Dream Whip in the fridge from a party in January, so I cheated and measured a cup of that...lol. Worked brilliantly, but my U.S. friends probably know that. I don't know what else to do with the stuff!
This is so yummy and rich, you'll think you're at a five star restaurant ;-)
Those citrus...oranges, lemons, cumquats, limes...can also be baked into little cakes. These days I cheat again, and use a good gluten free cake mix and just add zest and juice to it.
I have all of those growing...yum...
I like to bake my little cakes in heart shapes. Why not make life pretty while I'm at it, right?
And of course, crepes served with lemon juice and sugar is a childhood treat that I've never tired of.
How do you deal with an excess of fruit?
...Mimi...
