Burnt lemon cream with raspberries

Prep: 20 mins
Cook: 10 mins
Burnt lemon cream with raspberries
This desert is quick and easy to make and utterly delicious. 

For the base:
Juice of 4 lemons
165g caster sugar
Zest of 2 lemons, finely grated
6 eggs
350ml double cream
28 raspberries

Preheat the oven to 180°C/350°F/Gas 4.

Boil up the lemon juice with the sugar to make a syrup and allow this to cool.

Put the eggs into a bowl, pour the lemon syrup over them and whisk the eggs and syrup together.

Bring the cream to the boil and then whisk it into the egg and lemon mixture, together with the lemon zest.

Pour the mixture into 4 white ovenproof dishes, about 11 cm in diameter and drop 6 raspberries into each.

Place the dishes on an oven tray, put it in the oven and cook the creams for about 20 minutes or until they are set.

Remove the dishes from the oven, leave them to cool and then put them in the fridge until they are chilled.

To serve, dust each of the lemon creams with icing sugar, caramelise them either under a hot grill or with a blowtorch and garnish each with a raspberry and some shortbread biscuits.

Serves
4

Preparation Time
20 minutes

Cooking Time
10 minutes

Main ingredients
Dairy, Fruit, Eggs

Recipe Type
Dessert, Entertaining

Cuisine
French

Special Info
Gluten free, Nut free, Pregnant Mums

Level of Difficulty
Easy

This is a great dessert to make ahead of time.

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