Рецепт Burnt Lemon Cream With Raspberries
Ингредиенты
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Инструкции
- 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