An incredible dessert. Not too difficult to make, impressive to see, gorgeous to consume.
Prep: 20 mins.
Cooking: 20 mins.
Rating: 3: Moderate – but so much worth doing
- 1 pt double cream
- 5 oz caster sugar
- Juice of 2 lemons
- A few fresh raspberries/redcurrants/other soft fruits
- A fancy desert biscuit roll/stick
- A non-stick saucepan & wooden spoon
- Mixing bowl
- Hand balloon whisk
- Lemon juicer
- Juice the lemons using a normal juicer – see Tricks’n’Tips – and pour the juice into a mug or a bowl ready for use. No pips please; we’re British, but you can include the lemon flesh.
- Mix the cream & sugar in the non-stick saucepan. SLOWLY heat over a low to medium heat and bring to the boil, stirring continuously to avoid the cream ‘catching’ on the side of the pan – we don’t want any brown bits floating around in this beautifully pastel-coloured pud.
- Gently boil for 3 mins. Time it. Take off heat and either keep it in the saucepan or pour into a warmed mixing bowl that has been carefully placed on a dampened cloth or piece of kitchen roll to stop it skating about on the kitchen surface.
- Whisk in lemon juice, slowly pouring the juice in as the cream is whisked.
- When all the lemon juice is in, if you are using a balloon whisk, pick up the bowl and give the whisking some effort – remember that what you are doing is introducing air to make the pud light and airy. If you are using an electric whisk, turn up the speed.
- Serve in glasses or ramekins. Set overnight in fridge (3-5 hrs).
- Serve with raspberries/soft fruit and a desert biscuit of some kind, or pour a very thin layer of raspberry coulis over the surface – or all of them. Don’t make the layer too thick as it will detract from the lemon flavour.