Find your recipes and restaurants here

PARTNER CONTENT: Lemon crème with berry compote

Lemon crème with berry compote

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


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



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


Find a recipe


Talking About


Silo District top 10: Where it's as much about food and cocktails as it is about design

Its own uber trendy metropolis, the Silo District in Cape Town offers stylish restaurants and bars to match it's arty appeal. Here's where to eat and drink.


Find a restaurant

There are new stories on the homepage. Click here to see them.