Meyer le­mon pos­set

SERVES 6 PREP AND COOK TIME 15 MIN­UTES (+ COOL­ING AND RE­FRIG­ER­A­TION TIME)

Australian Women’s Weekly NZ - - CONTENTS -

300ml thick­ened cream (36% fat)

¼ cup (55g) caster sugar (see Mag­gie’s tip)

2 tea­spoons finely grated Meyer le­mon rind

½ cup (125ml) Meyer le­mon juice

300ml dou­ble cream (min­i­mum 48% fat)

125g fresh rasp­ber­ries

125g fresh blue­ber­ries

1 Com­bine thick­ened cream, sugar and rind in a small saucepan. Bring to the boil over medium-high heat. Re­duce heat to medium; boil gen­tly, un­cov­ered, for 3 min­utes. Pour into the small bowl of an elec­tric mixer; cool.

2 When the cream mix­ture is cool, strain the juice over the bowl; add the dou­ble cream. Beat or whisk mix­ture with an elec­tric mixer for about 1 minute or un­til softly whipped.

3 Pour the le­mon mix­ture into 6 x ⅔ cup tea cups or glasses. Cover; re­frig­er­ate for 4 hours or un­til set.

4 Serve chilled, topped with rasp­ber­ries and blue­ber­ries.

Not suit­able to freeze or mi­crowave.

Meyer le­mon pos­set

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.