White Lemon Cream with Rice Flour
Ingredients:
- 1 cup rice flour
- 4 cups milk
- 1 cup sugar
- Zest of 2 lemons
- Juice of 2 lemons
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Cooking Steps:
Step 1: In a bowl, mix rice flour with a small amount of milk to create a smooth paste.
Step 2: In a saucepan, combine the remaining milk, sugar, lemon zest, and salt. Heat over medium heat until it begins to simmer.
Step 3: Gradually whisk in the rice flour paste to the simmering milk mixture, stirring continuously to avoid lumps.
Step 4: Continue to cook and stir until the mixture thickens.
Step 5: Once the mixture has thickened, remove it from heat and let it cool slightly.
Step 6: Stir in the lemon juice, heavy cream, and vanilla extract. Mix well.
Step 7: Pour the White Lemon Cream into serving dishes or glasses.
Step 8: Refrigerate for at least 2-3 hours or until the cream has set.
Step 9: Garnish with additional lemon zest or a slice of lemon before serving.
Indulge in the light and citrusy goodness of White Lemon Cream with Rice Flour for a delightful and refreshing dessert experience.
How to cook White Lemon Cream with Rice Flour:
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