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Georgian Cream Recipe


1 (28 ounce) can heavy cream

1 1/3 cups split peas

1 teaspoon lemon juice

1/3 cup lemon zest

1 teaspoon olive oil

2 tablespoons lemon juice


Prepare the cream by whisking together the cream cheese, half pepper, lemon zest and olive oil. Let stand 3 hours.

Roll out the peas and squeeze seeds into the mixture. Place the mixture in a medium bowl. Stir in the lemon juice; gently mix into the whipping cream. Beat the lemon mixture into the cream cheese mixture. Chill in refrigerator.

Prepare the lemon slice by placing the cream cheese mixture in the electric blender or food processor, and beating until smooth. Spread lemon strangle in the center of the pastry while rolling out. Garnish with lemon slices.

Melt 1/2 teaspoon olive oil in 8-inch skillet. Mix 1/2 cup of the lemon slices with 1 tablespoon of cream cheese mixture. Refrigerate prepared cream in refrigerator. Beat 1/2 cup cream cheese mixture into the cream cheese mixture until smooth. Transfer to pastry and frost with 1 tablespoon lemon slices. Cut a tablespoon of lemon slice into half.


MiGYiiH writes:

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I gave it 4 stars, though not necessarily a 5. This was because I didn't have almond extract. Extremely good and true to what you get in the office. The dough samples I got looked very different from the stuff you get at the bakery. I knew it would be a little bland so I added 2 or 3 tablespoons of almond oil and 1 tablespoon of vanilla... but not enough to measure. I ended up with a 1:1 ratio of oil to butter--soy and lumpy. But it was still very good. Remember to rinse the glaze off the outside of the bowl... before covering it with foil or plastic wrap and refrigerating it. I ran out of tea in the fridge so I put the bowl in the freezer for about 30 minutes and then came back and a