Lemon Cream Tea Cups

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Serves 2
Prep Time 5 mins
Cooking Time 2-3 mins
Ingredients

  • Zest and juice of 1 medium lemon
  • 200ml Half fat Crème fraiche or double/heavy cream
  • 55g Caster/fine sugar
  • 1 Tbsp Brandy
  • 1 Tbsp berry fruit of your choice (see Cooks tips)
  • Icing sugar to dust

Method

  • Heat the crème fraiche, sugar and lemon zest in a small saucepan, until scalding point, stirring all the time
  • Take off the heat and allow to cool until luke warm
  • Stir in the brandy and lemon juice
  • Leave in the fridge overnight to set
  • Add the berries on top just before serving
  • Dust with icing sugar

Cook's tips

  • This turns out medium sharp, if you want a sweeter pudding, sprinkle caster/fine sugar on top
  • I used frozen blackberries, strawberries, blackcurrants and redcurrants

Equipment

  • Small saucepan
  • Tea cup and saucer

Shopping List

  • Zest and juice of 1 medium lemon
  • 200ml Half fat Crème fraiche or double/heavy cream
  • 55g Caster/fine sugar
  • 1 Tbsp Brandy
  • 1 Tbsp berry fruit of your choice
  • Icing sugar to dust
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{ 1 comment… read it below or add one }

Jasmine February 3, 2012 at 12:28 am

Holy smokes! This looks so tasty! Not to mention, anything served in a teacup is an instant winner in my books… This might be just the thing for my winter blahs!

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