Yield: 4 Servings
|1 pint||Double Cream|
|\N \N||Finely grated rind and juice of two lemons|
Put the cream, two ounces of the sugar and grated lemon rind in a saucepan and slowly bring to the boil. Meanwhile pour thr lemon juice into a large bowl. Pour the hot cream mixture onto the lemon juice, stirring gently to mix. Cool quickly over crushed ice or in the refrigerator.
Line four ramekins with clingfilm and arrange six raspberries in the base of each one. Pour on just enough of the lemon mixture to cover them. Chill in the refrigerator for 15 minutes. Pour on the rest of the lemon mixture and refrigerate for at least two hours, or preferably over night.
For the caramelised raspberries, dissolve 9 ounces of sugar in 6 tablespoons of water in a heavy based saucepan over a low heat.
Increase the heat and boil rapidly to a golden caramel. Spear the twenty remaining raspberries on a skewer one at a time and dip into the caramel turning to coat. Transfer to a baking tray lined with non-stick baking parchment and leave to cool.
To serve, turn the puddings out on to individual serving plates.
Surround with the caramelised raspberries and some more fresh rasperries if you like.
Source: Hugo Arnold, Evening Standard, UK