Lemon namelaka cream also called white chocolate and lemon cream is a light, no-eggs whipped cream that is sweet but slightly sour and delicate. It has become very popular in modern pastry recipes but is also used in more traditional way to fill cakes, pies and tartlets, cream puffs and éclairs but also to decorate cream tarts and cupcakes. It is a smooth and velvety cream, soft enough to be used with the piping bag but delicate and light enough to turn into a dessert. In addition to being egg-free it is also gluten-free, which makes it perfect for those who suffer food intolerances or allergies. Its bold lemon flavor makes it perfect to be combined with very sweet shortbreads and to create desserts with fresh fruit.
Store in the fridge and use within 2 days.
lot of love. B.
p.s. If you are looking for another fresh cream to decorate your desserts, check out my Yogurt whipped cream (photo below) and Lemon and strawberry curd (photo below).
Today's recipe is for a delicious and soft sheet cake with light and fluffy strawberry…
This savory cake with fresh spring onions and grated parmesan cheese is not only very…
This delicious brioche cake is soft, delicate, simple to prepare and perfect if you have…
If you are looking for a different dessert from the usual whipped cream and strawberries,…
Savory tart with potatoes, leeks and goat cheese is an easy recipe to prepare as…
If you are looking for a rich and healthy snack, these homemade chocolate bars with…