Lemon cream with raspberries

I had a lot of egg yolks left from the ‘big chocolate cake’ that I made and I thought I had to make something with them (not even think about throwing them away)

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I found this recipe that it takes about 20 minutes, plus 1 hour in the fridge and I ended up very happy with the result and I thought I will share it with you.

It happend to be that I had some raspberries at home but I think if you use whatever fruit you like, it´s going to taste just the same…delicious!

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Ingredients:

Lemon zest

1/2 liter of skim milk

4 egg yolks

1 spoon of cornstarch

60 gr of sugar

125 gr raspberries

40 gr of brown sugar to decorate.

Put the milk in a pan and let it boil with the lemon zest. Whisk the egg yolks with the 60 gr of sugar until they have a clearer color (almost white). Add the cornstach with a little bit of the boiled milk; mix to integrate the ingredients well and finally add it to the rest of the milk.

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Keep on stirring until the mixture starts to get thicker.

Put the raspberries on the bottom of the glass and pour the cream on top.

Keep it in the frigde for at least one hour. When it´s time to eat it, you can sprinkle some brown sugar on top and burn it with a blowtorch or with the gril in the oven.

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Very easy and fresh dessert, Enjoy!

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