I do little chocolate puddings, crumble, creme brulee, pretty much any small pudding if it suits.
fee1965,
Sep 12, 7:31pm
small eaton mess, pannacota, creme caramel
davidt4,
Sep 12, 9:01pm
Lemon Posset
Makes 4 small ramekins.
This is so rich and lemony that a small amount is all that is required. .
500mlcream 150g caster sugar 75ml lemon juice
Put the cream and caster sugar in a saucepan and bring to the boil, stirring occasionally to dissolve the sugar. Lower the heat and leave to bubble for about 3 minutes, stirring from time to time. Reduce the heat so that the mixture doesn't boil over, and let it bubble enthusiastically for about 3 minutes, stirring regularly.
Remove from the heat, stir in the lemon juice and leave to settle. Pour into four small wine glasses or cups and leave to cool. Refrigerate for a couple of hours before serving. .- .- . Raspberry Posset
makes four ramekins
500ml cream 35g pale palm sugar or caster sugar) 180g raspberries (frozen are fine)
Take raspberries out of the freezer, select 12 good looking ones and set aside for decoration. Leave out to start thawing while you prepare the cream. In a small pan over low heat bring the cream and sugar to a simmer, stir to dissolve, raise heat to medium and bubble for about 4 minutes, stirring often. Turn off heat. Add the partly thawed raspberries (not the ones set aside for decoration) and stir vigorously to thaw and break up without them getting too hot. Pass through a sieve into a jug, pressing hard on the pulp to extract all of the raspberry juice without the seeds. Pour into four small ramekins or martini glasses and refrigerate for at least an hour to set. Decorate with the rest of the raspberries, refrigerate up to 24 hours. Serve cold.
The quantity seems quite small, but is just right for four servings. The posset is very rich.
It is not essential to use palm sugar, but it does have a lovely fruity flavour which complements the raspberries.
i've got someramekinsjust dont know what desserts i can do with them.
HELP
davidt4,
Sep 13, 9:01pm
Lemon Posset
Makes 4 small ramekins.
This is so rich and lemony that a small amount is all that is required. .
500mlcream 150g caster sugar 75ml lemon juice
Put the cream and caster sugar in a saucepan and bring to the boil, stirring occasionally to dissolve the sugar. Lower the heat and leave to bubble for about 3 minutes, stirring from time to time. Reduce the heat so that the mixture doesn't boil over, and let it bubble enthusiastically for about 3 minutes, stirring regularly.
Remove from the heat, stir in the lemon juice and leave to settle. Pour into four small wine glasses or cups and leave to cool. Refrigerate for a couple of hours before serving. .- .- . Raspberry Posset
makes four ramekins
500ml cream 35g pale palm sugar or caster sugar) 180g raspberries (frozen are fine)
Take raspberries out of the freezer, select 12 good looking ones and set aside for decoration. Leave out to start thawing while you prepare the cream. In a small pan over low heat bring the cream and sugar to a simmer, stir to dissolve, raise heat to medium and bubble for about 4 minutes, stirring often. Turn off heat. Add the partly thawed raspberries (not the ones set aside for decoration) and stir vigorously to thaw and break up without them getting too hot. Pass through a sieve into a jug, pressing hard on the pulp to extract all of the raspberry juice without the seeds. Pour into four small ramekins or martini glasses and refrigerate for at least an hour to set. Decorate with the rest of the raspberries, refrigerate up to 24 hours. Serve cold.
The quantity seems quite small, but is just right for four servings. The posset is very rich.
It is not essential to use palm sugar, but it does have a lovely fruity flavour which complements the raspberries.
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