Sunday, September 9, 2012

Lemon pots au creme

My lovely sister introduced me to these last Christmas. Possibly the best taste to effort ratio of any dessert I have ever made.

This has inspired me to try a whole lot of different treatments - using a different acid could be inspirational. So I ordered some tartaric acid (used to make mascarpone).

zest and juice of 3 lemons
2 1/2 cups heavy cream
5 oz granulated sugar
pinch of salt
2T brandy (optional)
suitable small fruit for color in the serving dish. We used blueberries

zest the lemons into the sugar. Add the lemon zest/sugar mixture to the heavy cream and start to warm through. Put in the salt at this stage. As the cream starts to simmer, stir well. Then take it off heat and allow to cool to lukewarm. Mix the brandy with the lemon juice and stir into the cream immediately. When thoroughly incorporated, place into serving dishes/ glasses along with the fruit (if using). Chill for at least 2 hrs and serve cold.

Update - 9/11/2016

I streamlined the process a bit for the dinner yesterday evening. And used Meyer lemons instead of ordinary lemons. As insurance I added a pinch of tartaric acid too - I wasn't sure how well they would set using Meyer lemon juice.

Technique update (slight, but made a huge difference).

I hate it when you don't get all of the liquid out of a measuring jug. So on this occasion, I mixed the lemon zest and sugar in the jug in which I had measured the cream. That ensured we had cleaned the cream jug properly. I then squeezed the lemon juice into a small bowl - through a strainer.  Meyer lemons have a lot of pips. When the cream/sugar mixture had cooled, I strained it back into the measuring jug, Stirred in the lemon juice (and Calvados instead of brandy) into the measuring jug, mixed it and used the jug to pour the mixture into the chilled serving cups. Much less fuss than usual!

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