Pour the double cream into a small saucepan and bring to the boil. Add the caster sugar and stir. Boil gently for 4 minutes then remove the pan from the heat.
Add the juice and zest from the lemons and stir.
Sprinkle half the biscuits into the bottom of the ramekins and pour the cream on top, filling the ramekins to two-thirds full.
Allow the lemon cream to cool to room temperature. Sprinkle on the remaining biscuits. They should sink into the mixture.
Chill in the fridge for at least an hour.
Mix the sugar, glucose and water in a pan heating it to 120°C / 250°F.
Whisk the egg whites until they begin to form peaks.
Gradually whisk the sugar solution into the egg whites, until the whites form soft peaks.
Take the ramekins out of the fridge and fill to the brim with the meringue. Place the ramekins under a preheated grill for 1-2 minutes until the meringue is golden brown.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 41m ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 1h ago