Silky British‑style cream set by lemon—no gelatin, no eggs, just tart raspberry joy.
Yield/Time/Gear
- Yield: 4 servings
- Prep Time: 15 minutes (plus 3–4 hours chilling)
- Gear: Saucepan, whisk, fine sieve, 4 ramekins
Ingredients
- 2 cups heavy cream
- ½ cup granulated sugar
- ¼ cup fresh lemon juice
- 1 tsp lemon zest
- ½ cup fresh raspberries (plus extra for garnish)
Steps
- Heat cream and sugar to a gentle boil; simmer 3 minutes, whisking.
- Remove from heat; whisk in lemon juice and zest.
- Press raspberries through a sieve; stir the puree into the cream.
- Pour into ramekins; chill until set.
Cook Tips
- Don’t overboil; a gentle simmer keeps it silky.
- Serve with shortbread for crunch.
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