Strawberries and Cream Pots
User Reviews
3.6
Strawberries and Cream Pots
Description
This recipe uses a puree of hulled strawberries combined with lemon juice to provide bright fruit flavor and a subtle tang. The egg yolks are lightly beaten and tempered with hot sweetened heavy cream to create a custard base that thickens as it is gently cooked on the stove. Straining removes any lumps for a smooth finish.
Part of the strawberry puree is folded into the custard before chilling, while the reserved puree is used as a topping, offering a fresh contrast and visually appealing finish. The custard is poured into small jars or cups and refrigerated for several hours or overnight to set.
The finished dessert presents a creamy, silky custard with the brightness and natural sweetness of strawberries enhanced by lemon juice. The combination of cool, rich cream and fresh fruit makes these pots suitable for a light, elegant dessert portion.
The recipe yields four small servings, and can be multiplied as needed.
Ingredients
- 1 strawberry washed and hulled, 1/2 cup
- 2 tsp lemon juice
- 1 heavy cream 1/2 cup
- 1/4 cup sugar
- 3 egg large yolks
Instructions
- Puree the strawberries in a small food processor or good blender until smooth. Strain through a strainer and discard any seeds or solids. Stir in the lemon juice and set aside.
- Put the egg yolks in a medium bowl and lightly beat them.
- In a small heavy bottomed saucepan heat the cream and sugar, stirring to dissolve the sugar, until it comes to a simmer. Slowly drizzle half of the hot cream into the egg yolks, while whisking. Then pour that mixture back into the pan, stirring constantly, and bring back up to a gentle boil. Cook for about a minute, stirring constantly, as the mixture thickens.
- Remove from the heat and pour through a (rinsed out) strainer to remove any lumps. Measure out 1/2 cup of the strawberry puree and blend into the cream (reserve the rest of the puree to use as a sauce later.) Pour into 4 small jars or cups.
- Chill the pots for at least 4 hours or overnight. Served topped with the reserved strawberry puree, and a pretty edible flower!
Notes
- This recipe yields four small dessert pots; double the ingredients to increase servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 247mg | 82% |
| Sodium | 31mg | 1% |
| Potassium | 185mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 1513IU | 30% |
| Vitamin C | 33mg | 37% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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