Name: Lemon creams with blackberries
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Cuisine: British
Ingredients: 4 gelatine leaves; 425ml milk; 1large lemon grated zest and juice; 425ml double or whipping cream; 100g caster sugar plus 1 tbsp; 300g blackberry; 2 tbsp Crème de Mûre Crème de Cassis optional

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Lemon creams with blackberries

Lemon creams with blackberries

Mary Cadogan

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Serves 6

More effort

Prep: 20 mins

Cook: 5 mins

Plus overnight chilling

A star rating of 5 out of 5.1 ratingRate

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Wow your guests with these amazing little desserts - complementing seasonal blackberries to perfection

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Ingredients

Nutrition

Units:

MetricUS

4 gelatine leaves
425ml milk
1large lemon

grated zest and juice
425ml double or whipping cream
100g caster sugar

plus 1 tbsp
300g blackberry
2 tbsp Crème de Mûre Crème de Cassis

optional

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Nutrition: per serving

kcal486
fat39g
saturates22g
carbs27g
sugars27g
fibre2g
protein7g
salt0.16g

low

Method

step 1

Put the gelatine leaves in a bowl of ice-cold water for 10 mins to soften. Put the milk, lemon zest, cream and sugar in a pan then heat until it starts to bubble gently. Simmer for 2-3 mins. Remove from the heat, take the gelatine out of the water, shaking off any excess and add to the pan, stirring until the gelatine has dissolved.
step 2

Leave to cool, then stir again and pour into 6 ramekins, cups or individual pudding basins. Put on a tray in the fridge overnight to set.
step 3

Mix the blackberries with 1 tbsp each of lemon juice and sugar, then stir in the crème de mûre, if using.
step 4

Loosen the edges of the creams with the tip of a small knife, then turn them onto serving plates, and scatter around the blackberries and sauce.

RECIPE TIPS

MAKE THEM EVEN EASIER

If you are nervous about turning these creams out, make them in small dishes or cups and top with blackberries and a drizzle of sauce to serve.

Recipe from Good Food magazine, September 2006

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