Burnt lemon cream with raspberries
Prep:
20 mins
Cook:
10 mins
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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