DIVINE LEMON POTS

If you have people round for lunch or supper and haven’t got much time or inclination to do something complicated, why not try this simple recipe from the lovely Mary Berry. You can even make it 24 hours ahead. Best of all it’s foolproof. We all need that sometimes!

Screen Shot 2016-08-13 at 17.08.41Ingredients 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

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Louise Houghton
5 years ago

What other alcohol could I use instead to make them a bit special? Not fond of Brandy. Thanks.

Annabel & Grace
Admin
5 years ago

I think whisky would work. Haven’t tried it myself though Louise, but it would go really well with the lemon flavours. Such a good recipe and it works just as well without any alcohol. Best wishes, Grace

Louise Houghton
5 years ago

I ended up making it without any alcohol. It was so lovely and my family members thought is was delicious. I served mine with a small piece of Dorset apple cake and some berries on top.

Annabel & Grace
Admin
5 years ago

Hi Louise – delighted the ‘on the wagon’ version went well for you. Impressed by the addition of apple cake and berries… making my mouth water! Best wishes, Grace