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|