|for the crème:|
|500 ml||cream — double thick|
|70 g||castor sugar|
|2||lemons — zested|
|300 g||fresh berries|
|180 ml||castor sugar|
|lemon — juice only|
|5 ml||Sheridans gelatine — powder|
|15 ml||water — cold|
|30 g||flaked almonds|
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.