Lemon and raspberry cream pots
8 hours 26 min
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.
6 people made this
Ingredients
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
Method
Prep:20min ›
Cook:6min ›
Extra time:8hr setting ›
Ready in:8hr26min
- 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.
- 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.
