Tuesday, July 13, 2010

Lemon Pots de Crème with Raspberries

This custard-like dessert is delicious and fast. The tartness of the lemons mixes well with the sweet raspberries for a great summertime treat.

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).


PonderandStitch said...

Oh my gosh- I am so making this!!!

Graceful Moments said...

This is just not the place to visit when you are trying to avoid sweets. Yummy looking dessert.

Vanessa said...

This sounds like delicious easy perfection. Thanks so much!

Ciao Chow Linda said...

I can practically taste it coming off the page. Looks delicious.

julie said...

Okay, is this totally creepy? I was wondering where you/caramel jubilee went, so I just googled caramel jubilee... I found a semi-recent feature, which led me to your blog though a comment you left! The internet is weird. BUT. What happened to the shop! :(

Rachelle said...

Hi Julie! I'm glad you found my little blog. I just sent you an e-mail.

Alisa said...

Oh my, that is absolutely deeeelicious!Im making this!if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!