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Receta Burnt Lemon Cream With Raspberries
by Global Cookbook

Burnt Lemon Cream With Raspberries
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  Raciónes: 4

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

  1. Combine the lemon juice and sugar ant make a syrup
  2. Pour the lemon syrup over the Large eggs in a bowl and whisk.
  3. Bring the cream to the boil then whisk mto the egg and lemon mix.
  4. Pass the mix through a fine sieve on to the lemon zest in a bowl and skim off any froth from the surface
  5. Pour the lemon cream into 4 x 11cm white porcelain dishes.
  6. Arrange about 6 raspberries standing upwards in each dish.
  7. Cook in the oven preheated to 180 degrees C/350 degrees F/gas mark 4 for about 20 min or possibly till set.
  8. Remove from the oven and leave to cold.
  9. Refrigeratein the refrigerator till cool.
  10. Just before servmg dust with icing sugar and caramelize either under a warm grill or possibly with a blow torch.
  11. We serve the burnt lemon cream with a cassis sorbet (qv) and a small basket of red fruit.
  12. Serves 4