INGREDIENTS

INSTRUCTIONS

Put the cream, two ounces of the sugar and grated lemon rind in a
saucepan and slowly bring to the boil. Meanwhile pour thr lemon juice
into a large bowl. Pour the hot cream mixture onto the lemon juice,
stirring gently to mix. Cool quickly over crushed ice or in the
refrigerator.  Line four ramekins with clingfilm and arrange six
raspberries in the  base of each one. Pour on just enough of the lemon
mixture to cover  them. Chill in the refrigerator for 15 minutes. Pour
on the rest of  the lemon mixture and refrigerate for at least two
hours, or  preferably over night.  For the caramelised raspberries,
dissolve 9 ounces of sugar in 6  tablespoons of water in a heavy based
saucepan over a low heat.  Increase the heat and boil rapidly to a
golden caramel. Spear the  twenty remaining raspberries on a skewer one
at a time and dip into  the caramel turning to coat. Transfer to a
baking tray lined with  non-stick baking parchment and leave to cool.
To serve, turn the puddings out on to individual serving plates.
Surround with the caramelised raspberries and some more fresh
rasperries if you like.  Source: Hugo Arnold, Evening Standard, UK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 308
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.1mg
Potassium: 32mg
Carbohydrates: 80g
Fiber: <1g
Sugar: 78.6g
Protein: <1g