Lemon Pots de Crème with Raspberries
2 cups heavy cream
1/2 cup sugar
1/4 cup fresh lemon juice
Food coloring (if desired)
1 cup raspberries
1 Tbsp sugar
Combine cream and 1/2 cup sugar in a medium pot and stir until sugar is dissolved. Cook over medium heat, stirring frequently, until mixture reaches a vigorous boil. Continue cooking for three minutes while constantly stirring.
Remove mixture from heat. Add lemon juice and a few drops of yellow food coloring. Stir well. Allow to cool for five minutes.
Pour into four to six small ramekins. Cover with plastic wrap and refrigerate for at least six hours.
For raspberry sauce, I combined raspberries with about 1 Tbsp of sugar in a food processor and pulsed until smooth.
Top cream pots with raspberry sauce, and a dollop of whipped cream (if desired).