Annabel Langbein's Honey Lemon Cream Puddings

  • 2½ cups cream

  • ½ cup honey

  • ¼ cup sugar

  • ½ cup lemon juice

  • fresh blueberries and/or pomegranate seeds, to garnish

Combine cream, honey and sugar in a small pot over a medium heat. Boil, stirring, until sugar dissolves, then reduce heat and simmer for 3 minutes. Remove from heat and stir in lemon juice. Strain through a sieve into 6-8 glasses, ramekins or cups and chill until set (about 4 hours). Serve topped with blueberries and/or pomegranate seeds.

Use our RAW NATIVE KAMAHI Honey for this recipe!

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