\ Use up to the leftover lemon / Reachi + homemade lemon jam

\ You can do this with one lemon 🍋 /

Just mix and chill, but this quality... 🤤

You can even make jam with leftover lemon ✨

👉 and make it.

[Materials]

・ Biscuits... 100 g

・ Butter... 30 g

・ Cream cheese... 200g

・ Sugar... 60 g

・ Fresh cream... 200 ml

・ Lemon juice: 1 tablespoon

・ Gelatin: 5 g

・ Water... tablespoon 1

[Lemon jam]

・ Lemon... 1 piece

· Sugar... tablespoon 3 ~ 4

[How to make]

● Base

① Crush the biscuits

② Mix with melted butter

③ Spread in a mold and put in the refrigerator

● Filling

① Soak gelatin in water

② Smooth the cream cheese

③ Add sugar → fresh cream → lemon juice (tablespoon 1) and mix

④ Add warm gelatin and mix

⑤ Pour into a mold and chill in the refrigerator for at least 3 hours

● Lemon jam (for 1 lemon)

Divide the lemon.

・ 1 / 3 → Ginkgo cut (half skinned, half skinless)

・ Remaining → Fruit juice (tablespoon 1 is used for filling)

② Put lemon and sugar in a pot

③ Heat over medium heat and simmer until thickened

④ Take the rough heat and cool it in the refrigerator

👉 Points

· Do not boil too much (it hardens when it cools)

・ If you cut the skin thinly, bitterness will not come out easily

● Finishing

① Cut the hardened leachi

② Sprinkle a little lemon jam on top

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