I don't really do puddings at the moment. Bought biscuits and lots of fruit (and yoghurt). But as I've said, baking for one isn't very me. And I'm surprisingly busy at work at the moment so bored baking has never, ever tempted me yet. But what I have been doing is splurging, and for the first time I've got myself a proper food delivery - a fancy one, at that, since supermarket fetching is something I have continued to do regularly if gingerly.
As you do, I got carried away with the excitement of purchasing without fear of death, and added a few things I didn't quite have a plan for. Including some very lavish double cream, which I never usually buy. And some fabulous unwaxed lemons, which I constantly use but are rarely this lovely and perfumey. Not difficult things to use up, but instead I looked at the amazing New Kitchen Basics book and for the first time tried the pudding chapters.
In a word: phwoargh. In two words: simply delicious. I reckon posh cream and lemons may have helped, but the basics are not hard to come by. It's incredibly bad for you, and very much the kind of thing you should serve at a posh dinner for six, which means it's hopeless for one, and also that I didn't really have the right dishes to put it into, but never mind. Solid 14/10 from me.
Lemon and bay posset
Double cream (recipe says 400ml, my pack was 272ml which is plenty for one, and I approximated everything anyway)
120g sugar
2 lemons
2 bay leaves
Start heating the cream with the sugar, stirring will it dissolves. Then bring the cream to the boil with the bay leaves (scrunched to release oils), and as much zest as you can peel off the lemons. Boil, then bring down to simmer for 2 minutes. Meanwhile, squeeze the lemons. (You want 100ml juice for 400ml cream.) Mix the juice back into the hot cream, bring the mix to the boil and take it off as soon as that's reached. Recipe says sieve the flavourings out - I chose to faff around picking them out instead to save on washing up, and that was a bad decision. There's a lot of zest on lemons.
Pour the cream mix into prepared glasses/ramekins/cups/whatevers.
Let it cool. Then refrigerate. Probably 2 hours minimum, but depends hugely on your container.
It will keep for a couple of days, but do eat one and congratulate yourself on your shopping choices. It's sharp and creamy with a sweet undertone. And it took minutes to make.
Recipe recommends eating your solid cream and sugar with a shortbread. For your extra sugar, flour and butter. Reader, I did it, and it was gorgeous. Not for everyday. Better between six, probably. But, as I mentioned, phwoarghhhh.
I've quoted New Kitchen Basics a lot lately, and will cautiously keep on within the bounds of reasonable copyright, because it's my new best friend. It's so well organised to give you ideas for basics - chicken, tomatoes, mince, eggs, cheese, veg - and lemon and chocolate for afters. If you're in the mood to lay up books for regular cooking, I think it's fab.
As you do, I got carried away with the excitement of purchasing without fear of death, and added a few things I didn't quite have a plan for. Including some very lavish double cream, which I never usually buy. And some fabulous unwaxed lemons, which I constantly use but are rarely this lovely and perfumey. Not difficult things to use up, but instead I looked at the amazing New Kitchen Basics book and for the first time tried the pudding chapters.
 |
| Lemons so posh they have stalks |
In a word: phwoargh. In two words: simply delicious. I reckon posh cream and lemons may have helped, but the basics are not hard to come by. It's incredibly bad for you, and very much the kind of thing you should serve at a posh dinner for six, which means it's hopeless for one, and also that I didn't really have the right dishes to put it into, but never mind. Solid 14/10 from me.
Lemon and bay posset
Double cream (recipe says 400ml, my pack was 272ml which is plenty for one, and I approximated everything anyway)
120g sugar
2 lemons
2 bay leaves
Start heating the cream with the sugar, stirring will it dissolves. Then bring the cream to the boil with the bay leaves (scrunched to release oils), and as much zest as you can peel off the lemons. Boil, then bring down to simmer for 2 minutes. Meanwhile, squeeze the lemons. (You want 100ml juice for 400ml cream.) Mix the juice back into the hot cream, bring the mix to the boil and take it off as soon as that's reached. Recipe says sieve the flavourings out - I chose to faff around picking them out instead to save on washing up, and that was a bad decision. There's a lot of zest on lemons.
Pour the cream mix into prepared glasses/ramekins/cups/whatevers.
 |
| Slight size mismatch in crockery |
Let it cool. Then refrigerate. Probably 2 hours minimum, but depends hugely on your container.
It will keep for a couple of days, but do eat one and congratulate yourself on your shopping choices. It's sharp and creamy with a sweet undertone. And it took minutes to make.
 |
| Obviously I started with one of the bigger ones |
I've quoted New Kitchen Basics a lot lately, and will cautiously keep on within the bounds of reasonable copyright, because it's my new best friend. It's so well organised to give you ideas for basics - chicken, tomatoes, mince, eggs, cheese, veg - and lemon and chocolate for afters. If you're in the mood to lay up books for regular cooking, I think it's fab.
And I have to have that book if such delights are contained within. Glad you indulged yourself to such excellent effect.
ReplyDeleteWas this the posh delivery with the kanelbullar?