Burnt Lemon Cream With Raspberries Recipe

1. 1

   Combine the lemon juice and sugar ant make a syrup

2. 2

   Pour the lemon syrup over the Large eggs in a bowl and whisk.

3. 3

   Bring the cream to the boil then whisk mto the egg and lemon mix.

4. 4

   Pass the mix through a fine sieve on to the lemon zest in a bowl and skim off any froth from the surface

5. 5

   Pour the lemon cream into 4 x 11cm white porcelain dishes.

6. 6

   Arrange about 6 raspberries standing upwards in each dish.

7. 7

   Cook in the oven preheated to 180 degrees C/350 degrees F/gas mark 4 for about 20 min or possibly till set.

8. 8

   Remove from the oven and leave to cold.

9. 9

   Refrigeratein the refrigerator till cool.

10. 10

    Just before servmg dust with icing sugar and caramelize either under a warm grill or possibly with a blow torch.

11. 11

    We serve the burnt lemon cream with a cassis sorbet (qv) and a small basket of red fruit.

* Per serving · 4 servings · Values may vary.

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