Lemon creams with blackberries

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Mary Cadogan

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Recipe by Mary Cadogan

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1. Put the gelatine leaves in a bowl of ice-cold water for 10 mins to soften. Put the milk, lemon zest, cream and sugar in a pan then heat until it starts to bubble gently. Simmer for 2-3 mins. Remove from the heat, take the gelatine out of the water, shaking off any excess and add to the pan, stirring until the gelatine has dissolved.
2. Leave to cool, then stir again and pour into 6 ramekins, cups or individual pudding basins. Put on a tray in the fridge overnight to set.
3. Mix the blackberries with 1 tbsp each of lemon juice and sugar, then stir in the crème de mûre, if using.
4. Loosen the edges of the creams with the tip of a small knife, then turn them onto serving plates, and scatter around the blackberries and sauce.

Make them even easier

If you are nervous about turning these creams out, make them in small dishes or cups and top with blackberries and a drizzle of sauce to serve.

486 kcalories, protein 7g, carbohydrate 27g, fat 39 g, saturated fat 22g, fibre 2g, salt 0.16 g

Latest comments and suggestions

• Jules

  28 April 2008

  Jules rated and commented on this recipe

  

  I made this for a supper party, my guests thought it was wonderful, the blackberries came from our garden.

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• Viv1945

  05 July 2008

  Viv1945 commented on this recipe

  We will have masses of blackberries later on so this has been ear-marked to try then

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• Cayman Sue

  25 September 2008

  Cayman Sue commented on this recipe

  I can only get powder gelatine. Any suggestions as to how much to use?

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• Mary Cadogan

  14 March 2009

  Mary Cadogan commented on this recipe

  I sachet pf powdered gelatine should be about right. Sprinkle it over a small cup of cold water, then sit the cup in a pan of simmering water and leave to dissolve. Cool clightly before adding to the cream.

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Ingredients

• 4 gelatine leaves
• 425ml milk
• 1 large lemon , grated zest and juice
• 425ml double or whipping cream
• 100g caster sugar , plus 1 tbsp
• 300g blackberries
• 2 tbsp Crème de Mûre Crème de Cassis , optional

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 5 mins

Ingredients

• 4 gelatine leaves
• 425ml milk
• 1 large lemon , grated zest and juice
• 425ml double or whipping cream
• 100g caster sugar , plus 1 tbsp
• 300g blackberries
• 2 tbsp Crème de Mûre Crème de Cassis , optional

486 kcalories, protein 7g, carbohydrate 27g, fat 39 g, saturated fat 22g, fibre 2g, salt 0.16 g

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