Instructions: Combine the lemon juice and sugar ant make a syrup

Pour the lemon syrup over the eggs in a bowl and whisk.

Bring the cream to the boil then whisk mto the egg and lemon mixture.

Pass the mixture through a fine sieve on to the lemon zest in a bowl and skim off any froth from the surface

Pour the lemon cream into 4 x 11cm white porcelain dishes.

Arrange about 6 raspberries standing upwards in each dish.

Cook in the oven preheated to 180 degrees C/350 degrees F/gas mark 4 for about 20 minutes or until set.

Remove from the oven and leave to cool.

Chill in the refrigerator until cold.

Just before servmg dust with icing sugar and caramelize either under a hot grill or with a blow torch.

We serve the burnt lemon cream with a cassis sorbet (qv) and a small basket of red fruit.

Serves 4

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