Saturday 3 September 2011

Lemon & raspberry fool



Ingredients

   Greek yoghurt, lemon curd
   (4 Lemons, 4 eggs, 350g caster sugar, double cream, 8oz butter), raspberries
I never get tired of lemon curd, once I've made a pot it's invariably used within a few days in lemon tarts, to top cheesecake or in fruit fools which are a retro favourite of mine.


1) Whip 2 tablespoons of lemon curd with 4 tablespoons of Greek Yoghurt


2) Serve studded with fresh raspberries

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