Lemon and lemon verbena pots de crème

Lemon and lemon verbena pots de crème

By
From
Citrus
Serves
6
Photographer
Mowie Kay

These little pots have a complex floral, almost heady flavour. How many lemon verbena (vervaine) leaves you need depends largely on the quality – some dried ones are so strong you will only need four or five. You can also use lemon balm or even lemongrass if you like. All of these flavours are subtly different from one another but will enhance the lemon, rather than obliterate it.

Serve with the little Citrus Butter Biscuits, omitting the citrus zest and blitzing a few sprigs of either rosemary or lemon thyme with the sugar before beating with the butter.

Ingredients

Quantity Ingredient
1 lemon, pared zest
a few fresh or dried lemon verbena leaves
240ml water
350ml whipping cream
6 egg yolks
100g caster sugar
A pinch salt
1 tablespoon lime juice
borage flowers, to decorate (optional)

Method

  1. Preheat the oven to 160°C. Put the lemon zest and lemon verbena leaves in a small saucepan. Cover with the water and bring to the boil, then simmer down until the water has reduced to around 75ml. Add the cream and heat gently until warm, then remove from the heat.
  2. Meanwhile, whisk the egg yolks with the sugar and salt until very pale and mousse-like in texture – the mixture should pass the ribbon test (when you drizzle a line of the mixture across the surface it should take a while to melt back into the whole). Strain the infused cream into the egg yolks and stir to combine – at this stage do not use a whisk, because you don’t want the mixture to be aerated, you need it to be a smooth, dense custard. Stir until any foam from the eggs has abated.
  3. Divide between 6 ramekins. Put in a roasting tin and pour just-boiled water around the ramekins to come about halfway up. Cook in the oven for around 20 minutes until the custards are just set, with a slight wobble in the centre. Remove from the oven and cool down. Transfer to the refrigerator to chill, preferably overnight.
  4. Decorate with borage flowers if you have them, and serve with little butter biscuits.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again