Lemon and blueberry creams

Overview:

This is a truly indulgent dessert that is very easy to make. It would be perfect for a romantic meal for two or a cosy meal for one (save the other portion for next day). On the other hand you could scale the quantities of ingredients up to cater for a large dinner party or buffet, especially as it can be made the day before. The creams contain protein and are high in energy, making this an ideal dish to have after or between you meals if your appetite is poor. The fruity flavour may appeal if you are suffering from taste changes.

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Ingredients:

• 30g Blueberries
• 200 ml double cream
• 60g lemon curd
• 2 egg whites
• 1 tablespoon caster sugar. (or sweetener)

You will also need 2 ramekin dishes.

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Preparation:

Preheat the oven to 150oC, Gas Mark 2.

Divide the blueberries between the ramekin dishes. In a small pan, heat the cream gently until it bubbles round the edge and stir in the lemon curd. Meanwhile, add the sugar to the egg white in a mixing bowl and whisk until well mixed.

Gradually whisk in the cream mixture. Divide the mixture between the two ramekins. Place the ramekins in a shallow roasting container, filled with boiling water to a depth of 2-3 cm. Bake in the oven for 20-25 mins or until the custard is set. Remove and cool. Chill for a minimum of 1 hour or overnight. Serve alone or with any light and crispy biscuit, such as tuiles, ginger thins, rich tea fingers etc.

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Notes:

Cook’s tip: Many other fruits work well with this recipe. If you are on a reduced potassium diet check which fruits fit in with your allowances. Tinned fruits and fresh berries and defrosted frozen berries can be used without prior cooking. Other fresh fruits such as peaches, pears or cherries will need to be softened by cooking first.