This is one of my favourite desserts to make and eat! I hope that you enjoy it as much as I do.
Lemon Posse
2 ¼ cups whipping cream
2/3 cup sugar
¼ cup sieved lemon juice (one lemon)
*Bring cream and sugar to a boil in a saucepan, stirring constantly. Set timer for 3 minutes, reduce to a simmer and continue to stir. Take off heat, stir in lemon juice and pour into 6 – 8 ramekins and chill until set, about 4 hours.
*When serving, top with a spoonful of raspberry coulis.
Prep/Cook time: 15 minutes
Raspberry Coulis
300g fresh or frozen raspberries
juice of 1 lemon or lime
1/2 tbsp icing sugar, plus extra to taste
*Place the raspberries in a saucepan and add the lemon or lime juice. Mash gently with a fork or potato masher and sift in the icing sugar, stirring until dissolved.
*When the raspberries are heated and just simmering, pour through a sieve into a bowl, pushing the juice through with a wooden spoon. Taste, adding more sugar if desired, although the coulis should be tart.
Prep time: 5 minutes Cook time: 10 minutes
(Recipe by Elizabeth Kroeker)
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