Neulas with lemon cream and orange gel | Laumont recipes – LAUMONT UK
Crisp neules served with zesty lemon cream and silky orange jelly for a refreshing and elegant dessert perfect for summer and celebrations.
Ingredients
- For the lemon cream:
- 15 g lemon zest
- 2 eggs
- 50 g lemon juice
- 100 g sugar
- 80 g butter
- For the orange jelly:
- 250 g orange juice
- 20 g sugar
- 5 g agar-agar
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