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Ingredientes
- 1 x juice of 4 lemons
- 165 gm caster sugar
- 6 x Large eggs
- 350 ml double cream finely grated zest of 2 lemons about 24 raspberries dusting of icing sugar
Direcciones
- Combine the lemon juice and sugar ant make a syrup
- Pour the lemon syrup over the Large eggs in a bowl and whisk.
- Bring the cream to the boil then whisk mto the egg and lemon mix.
- Pass the mix through a fine sieve on to the lemon zest in a bowl and skim off any froth from the surface
- Pour the lemon cream into 4 x 11cm white porcelain dishes.
- Arrange about 6 raspberries standing upwards in each dish.
- Cook in the oven preheated to 180 degrees C/350 degrees F/gas mark 4 for about 20 min or possibly till set.
- Remove from the oven and leave to cold.
- Refrigeratein the refrigerator till cool.
- Just before servmg dust with icing sugar and caramelize either under a warm grill or possibly with a blow torch.
- We serve the burnt lemon cream with a cassis sorbet (qv) and a small basket of red fruit.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 4 servings | |
| Calories 279 | |
| Calories from Fat 217 | 78% |
| Total Fat 24.49g | 31% |
| Saturated Fat 12.96g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 371mg | 124% |
| Sodium 139mg | 6% |
| Potassium 207mg | 6% |
| Total Carbs 3.82g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.69g | 0% |
| Protein 11.7g | 19% |
