Time is a luxury and having a quick recipe for last minute guests in your arsenal can be a real life saver. This lemon and raspberry dessert pot recipe is quick, super tasty and can be easily adapted. Taking 10-15 minutes to prepare and serving 4 people, it’s a new favourite. Don’t believe us? The proof is in the pudding…
I N G R E D I E N T S
300ml Double cream
80g Caster sugar
Grated rind of 1-2 lemons
Juice of half a lemon
M E T H O D
1. Add the cream, sugar and lemon zest to a small non-stick pan and stir continuously on a medium heat until hot but not boiling.
2. Set the pan aside (not in the fridge) for 10 minutes.
3. When the mixture is cooling, add two thirds of the raspberries to the base of four small ramekin dishes and pour over the lemon cream mixture leaving 1 cm of space at the top of each ramekin. Chill in the fridge for 2-3 hours until firm and set.
4. To serve, top with more raspberries and a sprinkling of fresh chopped mint. Serve with shortbreads and any spare raspberries or amaretti biscuits.
These dessert pots can be made a day before you need them or freeze for up to one month. Exchange raspberries for blueberries if you prefer the taste, or if you already have them in the fridge.