Ingredients

The following ingredients have 4 Servings
  • 1 tsp gelatine powder
  • 250 g double cream
  • 4 TB Swerve® sweetener
  • 1 1/2 large lemons (juice and finely grated zest)
  • yellow food colouring ((optional, see NOTE))

Instruction

  • Add 1 TB (tablespoon) boiling hot water into a very small bowl or ramekin. Sprinkle over the gelatine powder and leave to completely dissolve. (I always place the little bowl inside a larger bowl filled with hot water to speed up the dissolving.
  • A stir or two using a chopstick will speed things up after a minute.
  • In a medium bowl, use a hand mixer to whip the cream and Swerve to soft peaks. Set aside.
  • Use a fine zester (or microplane) to finely grate the zest of the lemons into a small, non-stick pan.
  • Squeeze the juice into the pan through a fine mesh sieve to catch the pips and any solids.
  • You still want to get as much acidic goodness from the pulp, so use a small silicon spatula to press down on the contents of the sieve. Discard the contents of the sieve.
  • Place the pan over moderate heat and warm the mixture through.
  • Tip the melted gelatine mixture into the pan - and be sure to use a small silicon spatula to scrape every last drop in.Small silicon spatulas are in my Top Ten Best Loved Items in my kitchen: they ensure nothing goes to waste!
  • Warm through until you are happy that the gelatine has melted into the mixture properly.
  • Working quickly, pour the contents of the pan into the sweet, whipped cream and whip well to combine. If you want to add a little yellow food colouring, do so now too - BUT SEE MY NOTE BELOW.
  • NOTE: Food colourings claim they are tasteless, but I personally notice a taste - and it is not one I welcome in such a simple dessert. If a little colour is important to you, I only advise adding a tiny drop or two of 'yellow' colouring. Personally (and professionally), I would leave it out. After a few trials, it was only the lovely, natural flavours that I wanted here, and you shouldn't compromise the flavour just to achieve a slightly yellow end-result.
  • Once beautifully whipped, divide / pipe between 4 little pots / servings dessert bowls (approx. 80g / 2.8oz each). Cover and leave in the fridge for about 2 hours before serving.
  • If you have another lemon in the fridge kicking about, a little finely grated lemon zest would finish it off beautifully - but I had blasted through all my lemons, and simply served it up to Funnyman with sliced strawberries (not included in the macros).