Sicilian lemon cream
A simple yet devastatingly effective pudding, these set lemon creams come adorned with berries stewed in red wine and honey. The perfect end to any meal.
This recipe is taken from Sicilia by Ben Tish (photography by Kris Kirkham). Published by Bloomsbury Absolute, priced £26. Available now.
Ingredients
Lemon cream
- 2 large lemons , unwaxed and with unsprayed leaves
- 150g of caster sugar
- 150ml of double cream
- 300g of mascarpone
Berries
- 250g of blackberries , or mulberries if you can find them
- 150ml of red wine , good quality
- 60g of golden caster sugar
- 1 tbsp of honey
Method
Zest the lemons and squeeze the juice; you need 80ml juice. Put the lemon zest and 80ml juice in a saucepan with the sugar. Heat over a medium-low heat, stirring until the sugar has dissolved completely. Remove from the heat and keep warm
- 2 large lemons , unwaxed and with unsprayed leaves
- 150g of caster sugar
In a separate pan, heat the cream and mascarpone over a medium-low heat, bringing just to a simmer – do not let it boil (otherwise it may separate). Remove from the heat, add the lemon mixture and whisk. Cool slightly, then strain through a fine sieve into bowls. Cool completely, then leave in the fridge for at least 8 hours or until firm and chilled
- 150ml of double cream
- 300g of mascarpone
While the lemon cream is chilling, prepare the stewed berries. Place the fruit in a saucepan, just cover with water and add the wine, sugar and honey. Bring to the boil, then simmer for 10 minutes or until the fruits are very tender but still holding their shape. Use a slotted spoon to remove the fruits from the liquid to cool. Boil the remaining liquid until syrupy. Let this cool, then pour over the berries. Chill
- 250g of blackberries , or mulberries if you can find them
- 150ml of red wine , good quality
- 60g of golden caster sugar
- 1 tbsp of honey
To serve, spoon some of the berries on to each cream. Delicious with biscotti
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Sicilian lemon cream
