Lemon and raspberry cream pots

Lemon and raspberry cream pots


1 person made this

About this recipe: Plump, fresh raspberries are added to a cool lemon cream pot combining to create sheer indulgence and elegance. Serve as a refreshing dessert ideal for the warm summer months.

Serves: 8 

  • 600ml double cream
  • 160g golden caster sugar
  • juice and zest of 3 lemons
  • 2 handfuls fresh raspberries
  • 4 teaspoons pistachio nuts, finely chopped

Prep:20min  ›  Cook:6min  ›  Extra time:8hr setting  ›  Ready in:8hr26min 

  1. Heat the cream in a saucepan over a medium high heat then add the sugar and stir to dissolve. Bring to a simmer and stir continuously for about 3 to 4 minutes. Remove from the heat and vigorously whisk in the lemon zest and juice then allow to cool slightly.
  2. Place a few raspberries in the base of 8 small ramekin dishes, or other small pots or cups then pour the cream mixture over top. Place in the fridge to set, about 8 hours or overnight. To serve, sprinkle with finely chopped pistachio nuts.

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