Blackberries with Lemon Cream and Shortbread Biscuits

Name: Blackberries with Lemon Cream and Shortbread Biscuits
Cuisine: Australia
Ingredients: 18 Lemon Shortbread Biscuits; 500 g ripe blackberries; icing sugar; 6 tablespoons lemon syrup (see Citrus Syrup); 6 tablespoons lemon syrup (see Citrus Syrup); 250 ml thick (45 per cent) cream; minced zest of 2 lemons; 6 large egg yolks; 100 g castor sugar; 125 ml strained fresh lemon juice; 1 gelatine leaf

Preparation info

Difficulty
Complex

Appears in

Paramount Desserts

By Christine Manfield

Published 1998

About

I love the visual feast this dessert offers - with its components stacked on top of each other in a symmetrical tower - and its equally enticing taste. It sits there begging to be attacked! This dessert should be made when blackberries are at their peak in late summer so that they are shown to their best advantage.

Ingredients

18 Lemon Shortbread Biscuits
500 g ripe blackberries
icing sugar

Australian
Oceania
Australia
Dessert
Summer

Method

Make the shortbread biscuits as instructed, using a 9 cm fluted pastry cutter.
To make the lemon cream, bring the cream and lemon zest to simmering point in a saucepan. Whisk the egg yolks and castor sugar in a bowl, then whisk in the lemon juice. Pour the warm cream into the egg mixture, stirring constantly.
Stand the bowl over a bain-marie and cook,