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Divine Lemon Cream Pots.

A simple and delicious dessert from the kitchen of Mary Berry.

1pint/600ml pouring double cream
5oz /150grms caster sugar
Grated rind and juice of three lemons
3 tablespoons of brandy

Heat the cream, sugar and lemon rind in a wide based pan over a low heat until at simmering point. Stir continuously for about 3 minutes.
Remove from the heat and allow to cool slightly (until luke warm).
Mix the lemon juice and brandy with the cooled cream and sugar and stir well.
Pour the mixture into small ramekins or coffee cups and transfer to a fridge to set ( leave for a minimum of 2 hours).

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Last updated: 17/02/08