Lemon creams with blackberries
Wow your guests with these amazing little desserts - complementing seasonal blackberries to perfection
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 5 mins
plus overnight chilling
- 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.
- 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.
- Mix the blackberries with 1 tbsp each of lemon juice and sugar, then stir in the crème de mûre, if using.
- 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, sugar 27g, salt 0.16 g
Recipe from Good Food magazine, September 2006.
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http://www.bbcgoodfood.com/recipes/2941/
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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
plus overnight chillingPrepare-ahead dessert
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, sugar 27g, salt 0.16 g
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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.
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28 April 2008
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