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Lemon Crème Brûlée in the Fruit
(0)
50 min
Under an hour
Knuspr-Küche
Ein erfrischender Twist des französischen Klassikers: Diese Zitronen-Crème-Brûlée wird direkt in ausgehöhlten Zitronenschalen serviert. Die Kombination aus cremiger Vanille-Sahne, fruchtigem Lemon Curd und der charakteristischen Karamellkruste sorgt für ein luxuriöses Dessert-Erlebnis, das optisch und geschmacklich beeindruckt.
Ingredients
Preparation method
Preparing the Lemons
Halve the lemons and carefully scoop out the pulp with a spoon. Slightly flatten the bottom of each half so it stands stably. Place the lemon rinds in a baking dish and pour hot water into the dish up to half the height of the rinds. Place the dish in the oven preheated to 150 °C while the cream is being prepared – this will slightly dry the rinds from the inside.
Preparing the Cream
Pour the whipping cream into a saucepan. Slit the vanilla bean lengthwise, scrape out the seeds, and add them along with the pod to the cream. Heat the mixture until just before boiling point.
In a bowl, whisk egg yolks, sugar, and lemon curd until smooth.
Chef's tip
For a special touch, you can stir a teaspoon of Grand Marnier or Limoncello into the lemon curd.
240 min
Under an hour
