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Prep Time: 300 Minutes Cook Time: 8 Minutes |
Ready In: 308 Minutes Servings: 6 |
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Adapted from a recipe by Marlene28 . With only 3 ingredients, quality is paramount - get the best cream you can, and only fresh lemon juice and zest (from organic lemons, if possible). You MUST divide into servings; it will not set properly if left in one bowl. Makes a great ice cream, too. Ingredients:
3 cups heavy cream |
1 cup white sugar |
1 teaspoon finely grated lemon zest |
3 lemons, juice of |
3 tablespoons heavy cream, for topping |
18 raspberries |
6 mint sprigs |
Directions:
1. Combine cream and sugar in saucepan. Bring to a boil and cook 2-3 minutes, until sugar is completely dissolved.
2. Remove from heat. Stir in zest and juice. Divide into 6 serving glasses and refrigerate until set, about 5 hours.
3. Float 1/2 tbsp of heavy cream over the top of each serving. Dress with 3 raspberries and a mint sprig.
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