Try this Lemmon Puddings with Candied Lemon Zest recipe, or contribute your own.
Suggest a better description1. Peel the zest in strips from the lemons. Cut the strips into 1x1/8 inch julienne. Trnasfer the zest to a large saucepan and cover with water. Bring to a boil and simmer for 10 minutes. Drain and return the zest to the saucepan. Add 1 1/4 cups of the suger and 1 1/4 cups of water and bring to a boil. Simmer over moderate heat until the syrup is reduces to 2/3 cup and the zest strips are translucent, about 10 mintues. Using a slotted spoon, transfer to the strips to a bowl and toss with the remaining 1 cup of sugar. Let cool.
2. add 3 cups of the craem to the lemon syrup in the saucepan and simer until reduced to 3 1/2 cups, about 15 minutes.
3. Halve and juicethe lemons; you should have 3/4 cup of juice. Add the lemon juice and salt to the saucepan and let cool slightly. Pour the pudding into 6 glasses and chll until set; at least 5 hours.
4. Beat the remainin 1/2 cup of cream until soft peaks form; dollop on the puddings. garnish with zest ans serve.
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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 287 | ||
Calories from Fat: 239 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.6g | 35 % | |
Saturated Fat 16.1g | 80 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 95.1mg | 29 % | |
Sodium 32.2mg | 1 % | |
Potassium 477.4mg | 13 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 8.1g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 287
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