The Wandering Mother Blog | Recipes

Recipe: Lemon Posset Creme Dessert Pots

This week I have been indulging myself in baking delicious desserts. I’ve gotten a little bored with baking and photographing cakes – too much browns and beiges I wanted to shoot something a little more fun and summery. I was looking back on the blog and came across this old favourite of mine. Well, it’s actually Daddy P’s favourite recipe and it’s been a while since I made it for him. Behold, my deliciously tangy but sweet lemon posset dessert pots!

The lemon posset creme pots tastes like a citrusy creme brûlée and the texture is similar to a rich chocolate pot. It’s velvety smooth and oh so delicious! A word of warning though – this dessert is very sweet so if you are watching the calories or don’t have a sweet tooth, it’s best to avoid this one. Daddy P likes his lemon pots super sweet so I normally use 100g but for the sake of the rest of us, 80g sugar is sweet enough. If you prefer even less sugar, us about 50-60g sugar with the recipe below for a tart lemon taste. That should get you salivating!

Even though this dessert is very sweet, the tangy lemon juice does offset some of that sweetness and creates a refreshing balance. Enjoy it with a black coffee and shortbread (here’s a recipe for both!), or sparkling elderflower and mint for the perfect summer accompaniment.

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Try topping your lemon creme pots with lemon curd for tangy-ness!
The Wandering Mother Blog | Recipes for comfort cooking
A dollop of lemon curd adds an extra tang to the lemon creme!

Lemon Posset Creme Dessert Pots Recipe

This dessert is very quick and easy to make and follows a similar method to making custard. You can also swap the caster sugar for golden caster sugar or light brown sugar. Simply double up the measurements to yield 6 pots.

Time: prep – 5 mins, cooking – 15 mins, chilling – up to 4 hrs
Serving: 3 small dessert pots or ramekins

Ingredients:

  • 300ml double cream
  • 80g caster sugar (use 60g for less sweetness)
  • 1tsp vanilla extract
  • x1 lemon (squeezed)
  • lemon zest (from 1 lemon)
  • optional – toppings for your pots ie. lemon curd, melted white chocolate or shavings, berry compote or crushed ginger biscuits

Method:

  1. Add the double cream, vanilla extract and caster sugar to a saucepan, preferably a heavy-based pan to prevent the cream boiling too fast or burning, and stir continuously on a medium/high heat with a whisk.
  2. When the cream looks starts bubbling from the sides of the pan, take the pan off the heat or reduce to a very low heat.
  3. Whilst stirring, add in the lemon zest and the freshly squeezed lemon juice. You’ll see the cream turning into a thick custard consistency.
  4. Stir briskly a bit more then leave to cool for around 5 mins before pouring or spooning into the tall ramekins or glass pots. If you don’t want to bite into any lemon zest, you could strain the mixture through a sieve as you pour into your pots. This also helps to remove any lumps from your lemon creme.
  5. Place in the fridge to cool for 4 hours (or overnight) then enjoy them alone or accompanied with some shortbread biscuits.
  6. OPTIONAL – you can add toppings to your lemon creme dessert like a dollop of lemon curd or white chocolate, crushed ginger biscuits or even a berry compote for a fruity twist.

If you give this recipe a try, let me know in the comments below. X

This post was first written and published on this blog in May 2015.

Recipe: Coconut And Mango With Chia Seed Pudding

If you don’t know what Chia Seeds, make sure you Google it and have a look. This superfood is amazing and has been the talk-of-the-town for so long now, there’s hundreds of dessert recipes out there for you to choose from. My favourite use for chia seeds is to make a dessert using coconut and mango with chia seeds. Here are two recipes that I came across a while ago which I think are the best ones I have seen so far.

I have my own version of this dessert however it’s much more simpler and really raw. I will include my own concoction at the end of this post in case you wanted to try my version. 🙂

1. Tales of a Kitchen – Coconut chia pudding with mango and mint

The Greenwich Mummy | Coconut and Mango Chia Seed Pudding
Photo Credit: Tales of a Kitchen

Tales of a Kitchen is food blog owned by Chris. She posts wonderful and super tasty raw recipes on everything from appetizers to desserts and smoothies. This delicious coconut chia pudding with mango and mint is healthy and refreshing. The added sprigs of mint and lime juice gives another dimension to the flavour of the dessert. In this recipe the coconut milk has been made from scratch so the consistency may be heavier than drinking coconut milk that you get from the local supermarkets. If you don’t fancy the topped seeds, lime juice or mint, simply omit it from the recipe – it’ll still taste good either way. 🙂

http://talesofakitchen.com/

2. Snixy Kitchen – Tropical coconut mango chia pudding

The Greenwich Mummy | Coconut and Mango Chia Seed Pudding
Photo Credit: Snixy Kitchen

Snixy Kitchen is a owned by food blogger Sarah. You can find other fabulous recipes on her blog including many gluten-free recipes, meat and vegetarian recipes for appertizers through to snack and desserts. You can even find wedding-inspired recipes too! Sarah uses mango puree for her version of this lovely dessert and has presented it in a tall glass with a layered effect. Very unique.

http://www.snixykitchen.com/


Both recipes are incredibly tasty and easy to make. As this dessert doesn’t require any heating or cooking, it’s really easy to do. If you want an even simpler version, here’s my little concoction.

Serves 2

Ingredients:

  • 100ml drinking coconut milk
  • 2 tbs desiccated coconut
  • 2-3 tbs chia seeds
  • 1 tsp good-quality vanilla extract
  • 1 ripened mango, peeled and diced (remove large seed)
  • 1 tbs honey, agave syrup or coconut nectar

Topping:

  • 1 tbs desiccated/shredded coconut

Method:

Mango Purée:

  1. Add the diced mango and honey/agave/coconut nectar in a blender or food processor until you have a puree consistency.
  2. Pour into a bowl, cover and refrigerate as you won’t need the purée until the chia seeds have set.

Coconut Milk:

  1. Add the desiccated coconut, chia seeds, and vanilla extract to the coconut milk and stir briskly to mix everything together.
  2. Pour the coconut milk into glasses or mason jars and refrigerate as the chia seeds will need to expand and set.  Leave in the fridge overnight; if you’re in a rush, 3-4 hrs will also work.
  3. When it has set, simply spoon on top the mango purée.
  4. To top it off, sprinkle on the desiccated or shredded coconut and serve.
  5. Enjoy!

Manny | The Greenwich Mummy Signature