This article was written for Annabel & Grace, which is now part of Rest Less.
Ingredients serves 8
600ml pouring double cream
150g caster sugar
Finely grated zest and juice of 3 lemons
Punnet fresh raspberries
3 tbspns brandy
How to prepare
Heat the cream, sugar and lemon zest in a wide based pan over a low heat until simmering. Stir continuously for about 3 mins.
Remove from heat and leave until lukewarm.
Place a few raspberries in the bottom of eight small cups or glasses or pots. Mix the lemon juice and brandy with the cooled cream and stir.
Pour the lemon cream into the pots over the raspberries. Transfer to the fridge to set for a minimum of two hours. Serve with whipped cream.
Not suitable for freezing.
Have a look at our other brilliant puds – click here