Silky lemon raspberry pots

Silky lemon raspberry pots


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About this recipe: These lemon pots have a silky texture and rich citrus flavour, just perfect for ending a nice meal. Chill for a minimum of 2 hours before serving.


Serves: 8 

  • 600ml double cream, whipped
  • 150g caster sugar
  • zest and juice of 3 lemons
  • 300g fresh raspberries
  • 2 tablespoons Cointreau® liqueur
  • fresh mint, to garnish

Prep:10min  ›  Cook:3min  ›  Extra time:2hr chilling  ›  Ready in:2hr13min 

  1. Heat the cream, sugar and lemon zest in a saucepan and simmer for 3 minutes. Remove from the heat and cool. Add the lemon juice and Cointreau® and mix well.
  2. Place a layer of raspberries in the base of 8 ramekin dishes. Pour the cream over the raspberries and chill in the fridge at least 2 hours, preferably over night before serving.
  3. Serve garnished with fresh mint.

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