Mary Berry's Divine Lemon Cream Pots

Probably the easiest dessert you will ever make - and so delicious too! You do not need to add the raspberries if you do not wish. The brandy can be left out too but we prefer it with!! Serve in small coffee cups or tiny ramekins.

Serves 8
Contains Dairy

Vegetarian

Ingredients
• 1 pint (600ml) pouring double cream
• 5oz (150g) caster sugar
• grated rind and juice of 3 lemons.
• 16 fresh raspberries
• 3 tbsps brandy

Instructions
1. Heat the cream, sugar and lemon rind in a wide-based pan, over a low heat until at simmering point. Stir continuously for about 3 minutes.
   
   
2. Remove from heat and allow to cool slightly (until luke warm).
   
   
3. Place two raspberries in the bottom of each coffee cup. Mix the lemon juice and brandy with the cooled cream and sugar and stir.
   
   
4. Pour lemon cream into the cups over the raspberries ( if the raspberries float to the top - just push them down to the bottom again!). Transfer to the fridge to set. Leave to set for a minimum of 2 hours.
   
   

To Prepare Ahead
These can be made up to 24 hours before serving.

Copyright Mary Berry