Lemon creams with blackberries

Recipe uploaded by

Mary Cadogan

1 rating

Recipe by Mary Cadogan

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2941/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

How to videos

• Preparing a ham
• Making chocolate truffles
• Knife skills
• Browse all videos

Difficulty and servings

Serves 6

Preperation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.