These happy little pots of cream and berries are the perfect springtime dessert! These little pots are a light end to a meal and utilizes the berries that start to become readily available this time of year. You can use blueberries as well for this recipe. It’s like being in Paris for the spring!

From by the bay wishing you very berry food memories!

Maryann

Raspberry Citrus Cream

Serves 4

Ingredients

½ pint raspberries

2 large eggs

1/3 cup fine sugar

1 tablespoon lemon juice

½ teaspoon lemon zest

½ cup heavy cream

1 tablespoon framboise liquor

Confectionary sugar for top

Directions

Preheat over to 300F. Use four 6 oz. ramekins and divide berries into each. Keep a few berries aside to garnish later. In a bowl whisk together eggs, sugar, lemon zest and juice until well combined.  Next add the cream and framboise liquor and whisk again until smooth. Pour mixture into the ramekins. Take a small roasting pan place ramekins into pan, enough hot water to reach half way up to the ramekins. Bake until set approximately 30 minutes. Serve warm or keep in refrigerator covered until ready to serve. Cream can be eaten cool. When serving shift some confectionary sugar on top and garnish with extra raspberries.