If summer is the time for simple cooking, then this smooth and elegant dessert that takes mere minutes on the stove, is the epitome of warm weather desserts!
This recipe was sent to me by chef bff Sheri, who I had the absolute joy of getting to know while we worked together years ago in Whistler, B.C. There were never two more kindred spirits, which is evidenced in the gifting of a recipe from one friend to another featuring an ingredient we both adore!
How adorable is this recipe card…! Not the kind of person to gift something so personal via email, this really tells how wonderful and giving my dear friend is!
Deceptively simple, this recipe is really gonna blow your mind. An excellent example of where the ingredients are much more than the sum of their parts, you’re not going to believe how easy it is, to make this most sophisticated of desserts! But then again, what am I always saying, about simple usually being best…
Impatient to make the recipe, I scaled it down to accommodate the small container of whipping cream I had. It still made 6 cute little servings, and considering the richness, more than enough for a portion size.
It really is as simple as heating the cream, and stirring in the other ingredients. Shocking really, to get such a silky, refined dessert for so little effort.
Once mixed, using a measuring jug with a spout is the easiest way to pour the crème into whatever cute little containers you have; whether little ceramic pots, or like you see above, some pretty crystal glasses.
Aren’t they gorgeous! At about 2 ounces per serving, a little of the über rich dessert really does go a long way! Be sure to finely zest the lemon, otherwise it might be too big, intrusive really, to be in such a sophisticated dessert.
Knowing I would top them fresh fruit, I opted for balsamic strawberries. A no-brainer really, since lovely, fresh & local berries are now in season! The balsamic sugar syrup was as good as the berries themselves!
As other fruits come in season, try with local raspberries or blueberries. Most any fruit really… I mean what doesn’t pair well with lemon!
Lemon Crème Pots
- 237 ml whipping cream (1 small container)
- 40 grams sugar
- 1/2 tablespoon finely grated lemon zest
- 35 ml freshly squeezed lemon juice
In a medium sized pot, bring the cream just to a boil. Remove from heat.
Add sugar and stir to dissolve.
Stir in lemon zest & juice - that’s it.
Easily pour the crème into tiny glasses or cups, by first pouring it into a liquid measuring cup with a spout.
Chill until set. Serve topped with fresh berries.