I've taken a trip down memory lane with this recipe, as it was one that my Mum used to make for my Nanna when she came to visit. She would serve it in a china cup with homemade shortbread biscuits for afternoon tea, whilst we had ours in egg cups and not a sound was heard whilst we licked them clean haha .It sounds posh but it's really just like a chilled citrus custard or cheesecake. This would make a lovely dessert for Easter. It's also a great recipe to use up that reduced tub of cream you have. It's usually made with all double cream, but as I only had a small tub I decided to add the same amount of creme fraiche, and it worked just as well. It can be done with just lemon or if you like, why not add a little strawberry or raspberry into it too. Why not give this try and let us know how you get on in the comments below. We love to hear your feedback. E x
Cut a small slice of Lemon off the end for decoration later.
Zest both the Lemon and Lime.
Set a little of the Lime zest aside for decoration later.
Squeeze the Juice from both Lemon and Lime into a bowl
Add the Sugar, Cream,Creme Fraiche and Zest of both fruits to a pot and heat gently,stirring continuously, until it begins to boil.
Reduce the heat and stir continuously, allow to simmer for 3-4 minutes until the mixture thickens.
Take off the heat and allow to cool slightly (to prevent the cream curdling) before adding the juice from the Lemon and Lime, stirring as you do.
Once its combined pour into small bowls, ramekins, cups or glasses.
Chill to set - in the fridge for four hours or overnight if making in advance.
Serve cold with a sprinkle of Lime zest and the sliced Lemon.
Easy Swaps:-
Creme Fraiche for Double Cream.
Lime for strawberry.
Lemon for Raspberry.
Sugar for Castor Sugar
Tip :-
Can be made 24hrs in advance.
Can be frozen -just defrost before decorating.
A little goes a long way so serve in egg cups,tea cups or champagne glases for the wow factor.
Ingredients
Directions
Cut a small slice of Lemon off the end for decoration later.
Zest both the Lemon and Lime.
Set a little of the Lime zest aside for decoration later.
Squeeze the Juice from both Lemon and Lime into a bowl
Add the Sugar, Cream,Creme Fraiche and Zest of both fruits to a pot and heat gently,stirring continuously, until it begins to boil.
Reduce the heat and stir continuously, allow to simmer for 3-4 minutes until the mixture thickens.
Take off the heat and allow to cool slightly (to prevent the cream curdling) before adding the juice from the Lemon and Lime, stirring as you do.
Once its combined pour into small bowls, ramekins, cups or glasses.
Chill to set - in the fridge for four hours or overnight if making in advance.
Serve cold with a sprinkle of Lime zest and the sliced Lemon.
Easy Swaps:-
Creme Fraiche for Double Cream.
Lime for strawberry.
Lemon for Raspberry.
Sugar for Castor Sugar
Tip :-
Can be made 24hrs in advance.
Can be frozen -just defrost before decorating.
A little goes a long way so serve in egg cups,tea cups or champagne glases for the wow factor.