Lemon & raspberry baskets
- Jane Hornby
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Serves 6
Easy
Total time: 5 mins
5 mins work
A star rating of 4.5 out of 5.34 ratingsRate
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With just five ingredients, this is a great little pud to have up your sleeve when you’re in a hurry
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Ingredients
Nutrition
Units:
MetricUS
-
50g dark chocolate
broken into pieces
-
325g jar good-quality lemon curd
-
200g pot half-fat crème fraîche
-
150g punnet raspberries
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6 brandy
snap baskets
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Nutrition: per serving
-
kcal348
-
fat16g
-
saturates8g
-
carbs52g
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sugars29g
-
fibre1g
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protein3g
-
salt0.23g
low
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Method
-
step 1
Melt the chocolate in the microwave for 2 mins on High, stirring halfway through. Meanwhile, stir together the lemon curd and the crème fraîche.
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step 2
Divide half the raspberries between the baskets, spoon over the lemon cream and top with the rest of the berries. Drizzle the dark chocolate over the tops of the baskets and leave in the fridge to set for 5-10 mins or up to 1 hr.
RECIPE TIPS
GOOD FOOD KNOW-HOW
You can find brandy snap baskets in the biscuit section of most supermarkets. If you find some are broken when you open the pack, just lightly crush the rest and layer up in serving glasses with the raspberries and spoonfuls of lemony cream.
Recipe from Good Food magazine, September 2005
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A star rating of 4.5 out of 5.34 ratings
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