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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
© Annabel Langbein Media
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.
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