Lemon Creams With Blackberries Recipes

Steps:

• Put the gelatine leaves in a bowl of ice-cold water for 10 mins to soften. Put the milk, lemon zest, cream and sugar in a pan then heat until it starts to bubble gently. Simmer for 2-3 mins. Remove from the heat, take the gelatine out of the water, shaking off any excess and add to the pan, stirring until the gelatine has dissolved.
• Leave to cool, then stir again and pour into 6 ramekins, cups or individual pudding basins. Put on a tray in the fridge overnight to set.
• Mix the blackberries with 1 tbsp each of lemon juice and sugar, then stir in the crème de mûre, if using.
• Loosen the edges of the creams with the tip of a small knife, then turn them onto serving plates, and scatter around the blackberries and sauce.

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first five ingredients. In another bowl, whisk eggs, milk, melted butter and lemon juice until blended. Add to flour mixture; stir just until moistened. Fold in blackberries., Fill greased or foil-lined muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, mix confectioners' sugar, melted butter and enough lemon juice to reach desired consistency. Drizzle over warm muffins. If desired, sprinkle with lemon zest.

Steps:

• In a blender, puree 2 1/2 teaspoons lemon zest, the lemon juice, honey, and tofu until smooth, scraping down sides of blender with a flexible spatula as necessary. Refrigerate, covered, if not serving immediately.
• To serve, divide lemon cream evenly among 4 bowls or serving glasses. Top each serving with blackberries and remaining 1/2 teaspoon lemon zest.
• Nutrition Information
• (Per Serving)
• Calories: 180
• Saturated Fat: 0g
• Unsaturated Fat: .1g
• Cholesterol: 0mg
• Carbohydrates: 41g
• Protein: 4.4g
• Sodium: 2.3mg
• Fiber: 2.4g