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Lemon & raspberry baskets

Lemon & raspberry baskets

A star rating of 4.5 out of 5.33 ratingsRate
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  • Preparation and cooking time
    • Total time
    • 5 mins work
  • Easy
  • Serves 6

With just five ingredients, this is a great little pud to have up your sleeve when you’re in a hurry

Nutrition: per serving
HighlightNutrientUnit
kcal348
fat16g
saturates8g
carbs52g
sugars29g
fibre1g
protein3g
low insalt0.23g
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Ingredients

  • 50g dark chocolate , broken into pieces
  • 325g jar good-quality lemon curd
  • 200g pot half-fat crème fraîche
  • 150g punnet raspberries
  • 6 brandy snap baskets

Method

  • STEP 1

    Melt the chocolate in the microwave for 2 mins on High, stirring halfway through. Meanwhile, stir together the lemon curd and the crème fraîche.

  • STEP 2

    Divide half the raspberries between the baskets, spoon over the lemon cream and top with the rest of the berries. Drizzle the dark chocolate over the tops of the baskets and leave in the fridge to set for 5-10 mins or up to 1 hr.

RECIPE TIPS
GOOD FOOD KNOW-HOW

You can find brandy snap baskets in the biscuit section of most supermarkets. If you find some are broken when you open the pack, just lightly crush the rest and layer up in serving glasses with the raspberries and spoonfuls of lemony cream.

Recipe from Good Food magazine, September 2005

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Overall rating

A star rating of 4.5 out of 5.33 ratings
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