Delicious served with a few fresh raspberries.

  • Ingredients
  • 7 Digestive biscuits, finely crushed
  • 50g of Butter
  • ½ teaspoon Ground ginger
  • Zest of a whole lemon
  • Juice of half a lemon
  • 150ml Double cream
  • 150ml Crème fraiche
  • 70g Caster sugar
  • Lemon slices to garnish(optional)
  • (You will need 6 muffin cases and a muffin tin)

Cooking Instructions

  1. Melt the butter and add the digestive biscuits, ground ginger and zest of half a lemon
  2. Place the muffin cases into the bun tin
  3. Divide the biscuit mixture equally amongst the muffin cases. Press down firmly with the back of a metal teaspoon. This is essential for a firm base
  4. Place in the fridge to chill for 15-20mins
  5. Meantime, add the cream, crème fraiche and sugar to a pan. Bring slowly to the boil whilst stirring
  6. Simmer gently for 3 mins. Turn off heat, add juice of half a lemon and zest of half a lemon
  7. Allow to cool for 15-20 mins
  8. Divide cooled lemon mixture equally amongst biscuit bases and chill completely
  9. Garnish with small pieces of sliced lemon if desired
  10. Serve

Gaynor’s Tip: Delicious served with a few fresh raspberries.

Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.