Lemon Creams with Raspberries

prep 5 mins & standing cook 5 mins
  • 400 ml (14 fl oz) double cream
  • 100 g (3½ oz) caster sugar
  • 100 ml (3½ fl oz) lemon juice
  • 150 g (5 oz) fresh raspberries
  • 2 tablespoons icing sugar

Heat the cream and caster sugar together in a saucepan until the sugar has dissolved. Bring to the boil, then reduce the heat and simmer for 3 minutes.

Remove the pan from the heat, add the lemon juice and immediately pour into 4 x 150 ml (¼ pint) ramekins. Set aside to cool completely, then chill overnight in the refrigerator.

Combine the raspberries and icing sugar in a bowl and mash lightly. Leave to stand for 30 minutes until really juicy. Spoon the raspberry mixture on to the lemon creams and serve with crispy cinnamon cookies (see below).

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