Reprise -- Lemon Pot De Creme

This was not a summer post but lemon pot de creme would be a good cool dessert for a summer dinner. Alas, our desserts the last couple of weeks have consisted of ice cream, I prefer Hagan Das vanilla bean or rum raisin while Husband Jim prefers anything Ben and Jerry and chocolate!

These are easy desserts but fancy desserts and I love the little cups that they're served in.

It's Sunday and time for Sunday Favorites so please join Chari At Happy to Design to see what other favorites there are this Sunday.

Pot de creme refers both to the dessert inside as well as the cup holding the dessert. A step up from ordinary pudding, it is a baked pudding and it is served in these perfect little cups. I have 8 -- but two sets of four. Both are white with gold rims so they look good on the table together. But, one is a bit smaller than the other.

These little cups that look so delicate are indeed not for the pot de creme mixture is poured into the cups and these little cups are then placed in a water bath and baked in the oven!

I have a great recipe for chocolate pot de creme from Dean and Deluca's -- it is truly chocolate to die for.

But it is January and tired of the apple and pear desserts, we chose to serve a lemon pot de creme for the Paperwhite Luncheon. Lemon is so refreshing and lemons are so plentiful in the market this time of the year.
Whether it is chocolate or lemon, a big dollop of sweetened whipped cream is a great topping. With lemon, a few shreds of lemon on top.
Each pot comes with it's own saucer and a wee little lid. These little cups, saucers and lids do make a great presentation when it comes to dessert.

This recipe is not a true pot de creme for it isn't baked (but then neither is my chocolate one) so it's more of a mousse than a pot de creme. Whatever you call it, it's nice and lemony and looks great served in these little pots.

Lemon Pot De Creme

4 egg yolks
grated zest of two lemons
1 envelope gelatin
2 cups heavy whipping cream
2/3 cup of sugar
1/2 cup of lemon juice, strained
4 T. water
Whipped cream to garnish

In a mixing bowl, combine the egg yolks, grated lemon zest, lemon juice and sugar. Place over gently simmering water, and whisk until thickened.

Remove from heat, then beat with whip on medium speed until cold and thick.

In a small heatproof bowl, combine the gelatin and water, allowing to soak for about 5 minutes.

Place the bowl over a pan of simmering water until melted. Remove from heat and allow to cool

Whip the cream on medium speed until it just holds it shape. Whisk the gelatin into the egg yolk mixture. Fold in the whipped cream. Pour into pot de creme cups. Chill