Sicilian lemon cream with stewed mulberries or blackberries

Nutrition Facts

Amount Per Serving

Calories 760 Calories from Fat 432

% Daily Value*

Fat 48g74%

Saturated Fat 30g188%

Cholesterol 126mg42%

Sodium 59mg3%

Potassium 255mg7%

Carbohydrates 71g24%

Fiber 5g21%

Sugar 61g68%

Protein 8g16%

Vitamin A 1748IU35%

Vitamin C 42mg51%

Calcium 165mg17%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

A lemon flavoured posset-style pudding

Cook Time20

Chilling time8

Total Time8 20

Course: Dessert

Cuisine: Italian

Servings:

Calories: 760kcal

Author: Ben Tish

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.
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 eight hours or until firm and chilled.
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.
To serve, spoon some of the berries on to each cream. Delicious with biscotti.