Theodoros Eleftheriou
Suitable for vegetarians
August 6, 2023
Summerish recipe!
Prep Time
5
mins
Cook Time
30
mins
Serves
6
Ingredients
- 4 ripe lemons
- 250 g of Charalambides Christis Dairy Cream
- 1 fresh vanilla pod
- Juice of 2 lemons
- Zest of 2 lemons
- 5 tbsp Straggato Yoghurt 0% Fat-Free Charalambides Christis
- 2 tbsp raspberry jam
- 70 g of sugar + 6 tsp for browning
- 6 berries for garnish
Instructions
- Thoroughly wash the lemons and dry them.
- Cut them in half, remove the segments with a spoon and place them in a strainer.
- Press the segments with a spoon to extract their juice.
- In a medium pan, add the cream, sugar, vanilla, lemon zest and put on a medium heat.
- As soon as it boils, add the lemon juice.
- Mix well and as soon as it thickens, pass it through a sieve. We place a film which must touch the surface of the mixture and leave it in the refrigerator to harden (about 20 minutes).
- In a bowl, mix the yoghurt with the jam.
- Fill the lemon shells up to the middle with the yoghurt jam and then the remaining part of the shells with the lemon cream.
- Sprinkle with sugar, burn with a torch and garnish with fresh berries.
