The cold lemon cream is an easy and delicious spoon dessert perfect for ending a meal with a fresh dessert that refreshes the palate thanks to the citrus note of lemon. With 4 ingredients – lemon, sugar, cream, and mascarpone – you will get a creamy, enveloping dessert with a delicious taste.
If you don’t like citrus fruits, try my cold coffee cream or the yogurt mousse, two equally delicious and perfect for summer no-bake desserts.
Reading the ingredients, it may seem like a heavy dessert, but the acidity of the lemon refreshes and lightens, making the cream light and irresistible. Very quick to prepare, it requires no cooking, you just need to whip everything with the electric beaters to create a delicious lemon cream.
Mascarpone is used as a base to which lemon and sugar are added; adding fresh lemon juice to the cream would curdle it, making it impossible to make this dessert. Alternatively, you can replace mascarpone with ricotta, but the taste and texture will be different.
The cold lemon cream can be stored in the refrigerator for a day without losing consistency and, if necessary, can be frozen.
Also try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 8.82 (Kcal)
- Carbohydrates 0.70 (g) of which sugars 0.57 (g)
- Proteins 0.05 (g)
- Fat 0.69 (g) of which saturated 0.24 (g)of which unsaturated 0.00 (g)
- Fibers 0.01 (g)
- Sodium 0.54 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup heavy whipping cream
- mascarpone
- 3 tbsp lemon juice
- powdered sugar
- to taste lemon zest (grated, I used the zest of 1 organic lemon)
- 12 blueberries
- to taste mint (fresh)
Tools
- 2 Bowls
- 1 Spatula medium
- 1 Electric Whisk
- 1 Lemon Squeezer
- 1 Scale
- 1 Grater
Procedure
Grate the zest and squeeze the lemon to get the juice, set aside
Pour the mascarpone into a bowl, add the powdered sugar, lemon zest, and juice, mix quickly and set aside.
In another bowl, whip the cream.
Add 3 tablespoons of whipped cream to the bowl with the mascarpone, mixing the mixture from bottom to top. Add the remaining cream in two parts, always mixing gently from bottom to top to not deflate the mixture.
The cold lemon cream is ready to serve. Distribute it in small glasses and decorate as desired, I served it with some blueberries and a sprig of fresh mint
Tips
The cold lemon cream can be stored in the refrigerator for a couple of days without losing consistency. If desired, it can be frozen; in this case, before serving, move it from the freezer to the refrigerator to soften.
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