- 45 cl Double cream to replace with liquid cream and thick
- 110 g Cane blond sugar
- 5 cl Yuzu juice (in organic groceries)
- Fresh raspberries
- Boil the cream and sugar in a saucepan for 10 minutes slowly.
- Turn off and remove fire. Let cool and add the yuzu juice and mix well.
- Pour into verrines and store in a cool place. Top with fresh raspberries to add a splash of color.