Crepes with Lemon Cream And Raspberry Coulis

6 servings

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Crepes with Lemon Cream And Raspberry Coulis Ingredients

200 ml Milk	3 Eggs
100 g Flour	30 g Unsalted butter
1 pn Salt	20 g Caster sugar

Instructions for Crepes with Lemon Cream And Raspberry Coulis

MMMMM------------------------LEMON CREAM----------------------------- 110 ml Lemon juice 3 Egg yolks 2 Eggs 75 g Caster sugar 65 g Butter Grated zest of 1/2 lemonMMMMM----------------------RASPBERRY COULIS--------------------------- 300 g Fresh raspberries 70 g Icing sugar One lemon; juice ofMMMMM------------------------PRESENTATION----------------------------- Fresh mint leaves Fresh raspberries Icing sugar Candied lime zest Crepes: Mix the flour, slat and sugar with the eggs. Gradually mix in the milk until smooth. Strain then mix in the browned butter. Leave to rest for 15-20 minutes. Cook the crepes in a 16cm pan. Lemon cream: In a saucepan, whisk together the egg yolks, eggs, sugar, lemon juice, grated zest and the butter cut into small pieces. Place over a low heat and whisk until the butter is melted. Increase the heat slightly, and continue cooking whisking constantly until thick and creamy. When the mixture begins to bubble, remove from the heat and transfer to a bowl to cool. Raspberry coulis: Puree the raspberries with the icing sugar and lemon juice. For presentation, fill each crepe with some lemon cream, fold into a small square packet. Spread a thin layer of coulis on the bottom of the plate. Place 2 crepes on the prepared plate. Decorate with candied lime zest, fresh raspberries and mint leaves. Dust with icing sugar before serving. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: CitrusCuisine: Uncategorized

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