Serves 8
- 600ml pouring double cream
- 150g caster sugar
- Finely grated zest and juice from 3 lemons
- 16 fresh raspberries
- 8 leaves of fresh mint
- 3 tablespoons of brandy (or Limoncello)
Divine Lemon Pots
A simple pudding that is easy to make and can be prepared up to 24 hours in advance.
Ingredients
Method
- Heat the cream, sugar and lemon zest in a wide-based pan over a low heat until at simmering point. Stir continuously for about 3 minutes
- Remove from heat and allow to cool slightly (until lukewarm)
- Place 2 raspberries in the bottom of the each serving pot. Mix the lemon juice and brandy (or Limoncello) with the cooled cream in the pan and stir
- Pour the lemon cream into the pots over the raspberries (if the raspberries float to the top, push them down to the bottom again).
- Transfer to the fridge to set for a minimum of 2 hours