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Cooked by: Chef / Last Modified: 8/20/2008 / Number of Servings: 4 |
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Directions: Put the cream, two ounces of the sugar and grated lemon rind in a saucepan
and slowly bring to the boil. Meanwhile pour thr lemon juice into a large
bowl. Pour the hot cream mixture onto the lemon juice, stirring gently to
mix. Cool quickly over crushed ice or in the refrigerator.
Line four ramekins with clingfilm and arrange six raspberries in the base
of each one. Pour on just enough of the lemon mixture to cover them. Chill
in the refrigerator for 15 minutes. Pour on the rest of the lemon mixture
and refrigerate for at least two hours, or preferably over night.
For the caramelised raspberries, dissolve 9 ounces of sugar in 6
tablespoons of water in a heavy based saucepan over a low heat. Increase
the heat and boil rapidly to a golden caramel. Spear the twenty remaining
raspberries on a skewer one at a time and dip into the caramel turning to
coat. Transfer to a baking tray lined with non-stick baking parchment and
leave to cool.
To serve, turn the puddings out on to individual serving plates. Surround
with the caramelised raspberries and some more fresh rasperries if you
like.
| Ingredients:
1 Pint(s) Double Cream
11 Ounce(s) Sugar
2 Lemons, grated rind&juice
44 Raspberries |
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