Lemon Cream With Fresh Berries |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I served this for an elegant fourth of July BBQ dessert. I was looking for something festive but not corny and I came up with this. It is quick, easy and light. Very satisfying but relatively healthy as there is no added cream or egg in the custard. Read more . Really plump fresh fruit are the key! Ingredients:
1/4 cup sugar |
1 1/2 cup milk |
rind of one lemon cut in large pieces (to be removed later) |
2 tbsp corn starch dissolved in 1/2 cup milk |
1 tsp vanilla extract |
1 package fresh blueberries |
1 package fresh raspberries |
Directions:
1. Combine sugar, plain milk and lemon rind in a small pan and heat until warm and sugar is dissolved.
2. Add milk with cornstach.
3. Continue to cook on low heat while stirring until mixture thickens.
4. Add vanilla and stir.
5. CHILL in fridge until mixture cools-about an hour or so (this is not an exact science)
6. Remove lemon rind.
7. Divide blueberries among four individual serving cups/bowls (you can be creative here- I used my grandmother's vintage glasses from the 1950's)
8. Pour cooled custard into each cup (blueberries will get mixed in)
9. Top lightly with fresh raspberries.
10. *you can add a sprig of mint for presentation-but as I was serving it on the Fourth of July, I wanted to keep the red, white and blue theme going!...
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