iced lemon cream with raspberry sauce
(1 rating)
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Renny Darling
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(1 rating)
Ingredients For iced lemon cream with raspberry sauce
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2 pkg. lady fingers, split in half, 12 count each (note: the ladyfingers should be cut in half again. this is a low dessert.)
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1 cup whipping cream
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1 cup half and half
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4 t. lemon juice
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1/2 lemon, finely grated, remove any large pieces of membrane
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1 cup sugar
How To Make iced lemon cream with raspberry sauce
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1Line an 8 inch springform pan by criss crossing 2 strips of plastic wrap, extending 4 inches beyond the edge of the pan. Don't worry if it is a little wrinkled for it will not show. Now, line the bottom and sides of the pan with lady fingers, attaching with a smidge of butter.In a bowl, put remaining ingredients and stir until sugar is dissolved, about 1 minute. Pour this into the prepared pan,cover with plastic wrap and freeze until firm. Remove form freezer about 10 minutes before serving, peel off plastic wrap and put on lovely platter. To serve, cut into thin wedges and spoon a little raspberry sauce on top. Serves 10 to 12. Raspberry Sauce: 1 pkg. frozen raspberries in syrup, defrosted, 10 oz 1 T. lemon juice Simply stir ingredients together until blended. Store in refrigerator until ready to serve. Lemon cream can be divided between 12 paper lined muffin cups and frozen until firm. To serve, remove paper liners and place in lovely stemmed glass. Spoon a little raspberry sauce on top. Source: Renny Darling
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