4 heaping tbsp of berries, fresh or frozen
Dash of lemon juice or lemon extract
2 tbsp water
80ml double cream
2 tbsp splenda
1/4 tsp vanilla extract
1 egg yolk
Place the berries in a small saucepan with the water at heat until they are soft and can be mashed with a fork.
Remove from the heat and add the lemon, stir well and set aside to cool.
Beat the remaining ingredients with an electric hand mixer until it is thick but can still be poured.
Once cooled, divide the fruit between 4 ramekins and then pour the cream mixture over the top.
Freeze for at least 2 hours before serving.
Store covered in the freezer for up to three months.
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