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Lemon Pot de Crème Recipe

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This recipe for Lemon Pot de Crème, by , is from Delicious Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ashley Margetson
Added: Tuesday, October 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lemons
4 tablespoons fresh lemon juice, also
1 pint heavy cream
1 cup sugar

Package frozen Raspberries, blackberries, blueberries, or pitted cherries.

Directions:
Directions:
Finely peel lemons, and save zest. Discard heavy white membrane. Place zest,(peel), fruit, and extra juice of lemons in blender or mixer along with sugar and cream. Blend about a minute, until sugar is dissolved.
Divide into cupcake papers in muffin tins and freeze overnight. (If you do not use immediately, store in heavy duty plastic zip freezer bags.)
To serve, remove paper, and invert over a puddle of fruit coullis on each plate: [ Buzz a bag of frozen berries in the blender with a few drops of lemon juice till smooth.]
Decorate with a sprig of mint, or a little edible flower.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
This is sublimely delicious, yet so easy, and takes about 5 minutes. I think it's the kind of thing Fran would have made when she had her catering business, and would have never told how simple it was, just smiled at the compliments! and laughed with Ann in the kitchen! ha ha ha!

 

 

 

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