Honey Lemon Cream Puddings
It’s difficult to find another dessert that delivers so much for so little. Heating cream with honey and sugar then adding lemon juice creates a delicious mixture that sets to a dense, spoonable consistency. This dessert can be made up to 24 hours ahead and if you don’t have berries and pomegranate you can top it with other types of fruit of your choice. I sometimes like to present it in dainty antique teacups.
This recipe is from ESSENTIAL Volume Two: Sweet Treats for Every Occasion
- Cook time:
- Ready in 20mins + chilling
- Serves:
- 6-8
- 2½ cups cream
- ½ cup honey
- ¼ cup sugar
- ½ cup lemon juice
- fresh blueberries and/or pomegranate seeds, to garnish
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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