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PARTNER CONTENT: Lemon crème with berry compote

Lemon crème with berry compote


Preparation time: 15 mins
Cooking time: 1 hour refrigeration time
 
 

Ingredients

 
  • For the crème:
  • 500
    ml
    double cream
  • 70
    g
    castor sugar
  • 2
    lemons - one zested
  • For the compote:
  • 300
    g
    fresh berries
  • 180
    ml
    castor sugar
  • squeeze of lemon juice
  • 5
    ml
    gelatine powder
  • 15
    ml
    cold water
  • To serve:
  • 30
    g
    flaked almonds - toasted
Servings: Change Serving
 
 

Method

 

For this recipe you will need 4 x 150 ml Consol jars.

In a pot, combine cream and sugar then stir over low heat until sugar dissolves.

Bring to the boil then remove from the heat and add lemon zest and juice.

Pour into jars then place into the fridge to set for at least 1 hour.

Cook half of the berries in the lemon juice and sugar until soft and syrupy.

Sprinkle the gelatine over the cold water and allow to sponge.

Add the sponged gelatine to the hot berry compote and stir until melted.

Fold in the remaining fruit, then leave to cool to room temperature.

Spoon the berries onto the chilled lemon crème.

Sprinkle with toasted almonds before serving.

Recipe by Zola Nene. Image by Jan Ras.

 

Read more on: lemon creme  |  berries  |  desserts
 

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