LEMON RECIPES

Materials: 1 tablespoon unsalted butter 1/4 cup all-purpose flour 2 eggs, separated 1/4 teaspoon salt 2/3 cup reduced fat buttermilk 2 tablespoons lemon juice 1 tablespoon lemon zest 2/3 cup superfine sugar, plus more for dusting     Garnish: 2 tablespoons confectioners' sugar 1 cup fresh raspberries 1 cup fresh blackberries 1 cup fresh blueberries   Preparation: Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size). In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins. Bake for 45 minutes until the to...

1/3 cup short grain rice, washed and drained 2 cup water 4 cups whole milk 1 cup half and half cream 1.5 cup sugar 1.5 tsp vanilla extract 3 tbsp corn starch, melted in 4 tbsp milk (use from 3 cups milk above) Pinch of salt Bring 1 1/2 cup of water to a boil, then add the rice and lower the heat. Simmer for about 25 minutes (until a little bit of water is left) with the lid covered in a medium sized pot. Add the cream, milk, vanilla extract, sugar and salt. Then slowly add the dissolved corn starch. Stir constantly with a wooden spoon. Cook over medium heat until you see bubbles on the surface. Turn the heat off after one minute. Pour into 6 small glass bowls with a ladle. Place in the fridge to chill them. Sprinkle some cinnamon on top before serving.