Lemon creams with blackberries

Lemon creams with blackberries

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(1 ratings)

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Cooking time

Prep: 20 mins Cook: 5 mins Plus overnight chilling

Skill level

Moderately easy

Servings

Serves 6

Wow your guests with these amazing little desserts - complementing seasonal blackberries to perfection

Nutrition and extra info

Nutrition info

Nutrition

kcalories
486
protein
7g
carbs
27g
fat
39g
saturates
22g
fibre
2g
sugar
27g
salt
0.16g

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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Method

  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.

Recipe from Good Food magazine, September 2006

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Comments

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marylucia's picture

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.

leanosila's picture

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

vivienspiteri's picture

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

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

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