Divine Lemon Pots
Over a year ago
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Ingredients
- 600ml double cream
- 150g caster sugar
- 3 lemon juice
- 3 lemon rind
- 16 Raspberries
- 8 mint leaves
Accompaniment
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Description
This is from the latest Mary Berry book and was made by my mums cousin Carol.
Method
-
1
Heat the cream, sugar and lemon zest over a low heat.
Stir continuously for 3 minutes until sugar dissolved.
Remove from the ehat and allow to cool.
Add the lemon juice and stir.
Pour the lemon cream into pots or ramekins and set in the fridge for 2 hours.
When set arrange 2 raspberries on top of each pot and garnish with a mint leaf.
Chef's Tips
This would be really pretty in little posh coffee cups with saucers and served with Tuile biscuits.
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