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INSTRUCTIONS
In the Sauté Pan, combine the cream, sugar and lemon zest. Bring to the boil, then simmer over low heat for 3 to 4 minutes, stirring occasionally. Keep an eye on the mixture to prevent it from overflowing.
Remove from the heat and stir in the lemon juice.
Pour the mixture into 4 Mini Round Cocottes. Refrigerate for 3 hours or until set.
In a food processor, blend the raspberries with the sugar to obtain a smooth coulis, pass through a sieve and serve with the lemon creams.
Decorate with fresh raspberries, crushed butter shortbread and lemon zest.
