Lemon and brandy cream pots

Lemon and brandy cream pots


3 people made this

About this recipe: The easiest entertaining pud, ever! What is more, they can be made the day before serving. Serve in small coffee cups or tiny ramekins

Whittonside Wiltshire, England, UK

Serves: 8 

  • 600ml pouring double cream
  • 150g caster sugar
  • grated rind and juice of 3 lemons
  • 24 fresh raspberries
  • 4 tablespoons brandy

Prep:5min  ›  Cook:13min  ›  Extra time:2hr chilling  ›  Ready in:2hr18min 

  1. Heat the cream, sugar and lemon rind in a wide-based pan, over a low heat until it reaches simmering point. Stir continuously for about 3 minutes.
  2. Remove from the heat and allow to cool until lukewarm.
  3. Put 3 raspberries in the bottom of each coffee cup. Mix the lemon juice and brandy with the cooled cream mixture and stir in well. Pour over the raspberries (if these float, just push them back down again).
  4. Transfer to the fridge to set, a minimum of 2 hours.

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