Petits Pots always seem incredibly luxurious to me, exotic and of course French!
However I find myself making them more and more with so many flavours to explore - fragrant vanilla, spicy cardamon,
dreamy chocolate and of course as I've made here, luscious lemon.
These ones are especially cute with their little hats or should that be berets? An idea I stole from the very talented
La Tartine Gourmande
- Lemon Petits Pots de Crème with
Meringue Hats
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- 1 cup of milk
- 1 cup of cream
- 1 vanilla bean, split
- Juice and zest of 3 lemons, approximately 60mls
- 4 egg yolks
- 5 tablespoons of caster sugar
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- For the meringue hats:
- 2 egg whites
- 60 grams caster sugar
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- Preheat your oven to 160°C (320°F).
- Bring the milk and cream to simmering point.
- Remove from the heat and add the vanilla pod and lemon juice zest.
- Leave to rest and infuse for 15 to 20 minutes.
- Strain through a fine sieve to remove the zest and vanilla bean.
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- In a bowl, beat the egg yolks with the caster sugar.
- Pour the milk mixture in slowly and stir to combine.
- Divide the mixture evenly between 6 small ramekins.
- Place the ramekins in a roasting dish and pour hot water around the ramekins to form a waterbath that comes halfway
up the sides.
- Bake the petit pots in the water bath for anything from 25 to 35 minutes depending on the size. You will know when
they are ready - when they have almost set in the middle when you gently giggle them. They will continue to set fully
as they cool.
- Remove them from the water bath and let them completely cool. Refrigerate for a few hours, covered.
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- To make the meringue:
- Preheat the oven grill to 200°C (392°F)
- In large bowl or your stand mixer, whip the egg whites until soft peaks form.
- Gradually add the sugar a little at a time while beating. Continue until all the sugar has been added, has
dissolved and the meringue is dense and glossy.
- Remove the petit pots from the refrigerator and place them on a baking tray.
- Spoon or pipe the meringue to form hats on top of the petit pots.
- Place them under the grill briefly to brown the hats, watching them closely until they are a light brown in color.
- Serve immediately.
- Makes 8 depending on the size of your ramekins - mine were 100mls.
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