LEMON BERRY FLAN |
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A light summer treat that looks fabulous requires no baking and is topped with your choice of fresh berries. |
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Yield: 8 servings |
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| 1 cup | yogurt or strawberries or raspberries (or combination) |
250 mL |
| 1 cup | Whipping Cream |
250 mL |
2 |
eggs |
2 |
| 2 | egg yolks |
2 |
| 1/3 cup | granulated sugar |
75 mL
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| 1/2 cup | lemon juice |
125 mL |
| 2 tbsp | butter |
30 mL |
| 1 tsp | finely grated lemon peel |
5 mL |
| 1/2 tsp | unflavoured gelatin |
2 mL |
| 1 | flan shell (store bought)
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1 |
| Directions: | ||
| 1. In the top of a double boiler whisk together eggs, egg yolks, sugar and lemon juice. | ||
| 2. Set over simmering water; stir constantly until mixture thickens, about 5 to 6 mm. Remove from heat; add butter in pieces, stirring until butter melts. Stir in lemon peel. Place plastic wrap over the surface; refrigerate until cool. | ||
| 3. While the lemon mixture cools, in a small saucepan, sprinkle gelatin over 2 tbsp (30 mL) water. Let stand for 5 mm or until softened. Over low heat, stir until gelatin is completely dissolved. | ||
| 4. In a separate bowl, beat Whipping Cream until soft peaks form. Beat gelatin into lemon mixture. Fold in Cream. | ||
| 5. Spoon Cream mixture into flan; refrigerate. | ||
| 6. Scatter berries over top and serve. | ||
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