Lemon and Elderflower Dessert
Thinly disguised as a cheesecake but bringing just 10g fat and 10g sugar per portion to the table – what’s not to love about this dessert.
Ingredients
You will need a 20cm or 22cm loose spring form cake tin and a great tip is to remove the loose bottom and clip in a thin cake board of the same size. The dessert is then easily released and can be served straight from the board. I have a length of acetate strip to line the sides of the tin but if you don’t have this then you will be able to run a knife around the edge when set and before releasing.
For the biscuit base
80g Ginger biscuits crushed to a fine crumb (use gluten free biscuits for a gf dessert)
30g Butter
For the light filling
1 420ml tin Evaporated Milk well chilled
1 lemon (finely grated zest and juice)
2 tsp Sicilian lemon extract
Lemon curd – finely grated zest and juice of 1 lemon
2 eggs
25g Caster sugar
40g butter (room temperature and chopped into small dice)
3 Gelatine leaves soaked in cold water
For the Elderflower jelly and natural decoration
60ml water
40ml Elderflower cordial
1 gelatine leaf soaked in cold water
fresh primroses, lemon zests and marjoram leaves
Preparation
Begin by placing a large mixing bowl in the fridge.To make the biscuit base simply place the butter in a small saucepan and melt gently then add the biscuit crumbs, mix well then transfer to the prepared tin and squash down firmly. I use a small angled palette knife or the back of a large spoon. The biscuit base is very thin so take your time to spread an even layer. Transfer the tin to the fridge.
For the filling – start by making the lemon curd. When cooled simply wipe out the saucepan used for the biscuit base - I use a piece of kitchen roll. Starting with the eggs then transfer all the curd ingredients into the pan and give a really speedy mix. Place over a gentle heat and stir constantly until the mixture thickens and bubbles. Take from the heat, cool for a minute or two then drop in the three soaked gelatine leaves drained from the water. Stir well and the gelatine will dissolve. Set aside briefly.
Take the chilled bowl and evaporated milk from the fridge and use an electric hand mixer to whisk it up until thick and doubled in size. Add then the zest and lemon juice, lemon extract and finally the lemon curd with gelatine – give a quick whisk again to combine. You will need to work quickly because the mixture will start to thicken.
Take the cake tin from the fridge and pour the lemon mix over the biscuit base. Smooth the top with the back of a knife if it has started to thicken then leave in the fridge for at least two hours to firm up.
To make the jelly – place the elderflower cordial and water in a non metallic small jug and heat in the microwave until hot but not boiling. Drop the drained gelatine leaf into the hot liquid and it will readily dissolve. Give a quick stir, allow to cool then place it into the fridge to set.
When the dessert is firm and the jelly set then you can decorate.
I used fresh primroses and tiny marjoram leaves and a few lemon zests. Place these onto the dessert.
Take the firm jelly and pop into the microwave for just 5 seconds at a time until it turns to liquid but is still cool. You will have a thick liquid that can be spooned over the chilled dessert. Start by spooning over the flowers, zests and leaves to keep them in place then cover the remainder of the dessert. Pop back into the fridge for at least 2 hours then serve chilled.
This dessert will keep in the fridge (with flowers in tact) for up to five days.