A grain, refined sugar and dairy free dessert, quick and easy to prepare.
6 large eggs, beaten until smooth
200g honey or agave nectar
3 lemons, juice
130ml single soya cream
1 vanilla pod, de seeded
150g assorted berries, blueberries, raspberries, strawberries.
Preparation time – 5 mins, cooking time – 50 mins
Pre-heat the oven to 275°F, gas mark 1, 140°C (120°C fan-assisted).
In a large bowl, whisk the eggs until smooth then add lemon juice together with the honey or agave nectar and vanilla pod seeds. Fold in the soya cream and combine.
In a large roasting tin fill with cold water half way. Pour the lemon brulee mixture into a separate dish measuring 20cm x 8cm dish, then carefully place into the large roasting tin filled with water, ensure there is enough water around the lemon brulee dish (this acts as a water bath, also known as a Bain Marie), if you need you can add a touch more water around the edge and place in the oven for 50 minutes.
Remove from the oven, allow to cool on a wire rack. Then garnish with the assorted berries.
LISA’S TIP – For extra decadence you can serve this with coconut cream on the side or serve with soya cream!