My parents came to dinner recently to discuss some plans for our apartment. As it was a last minute invitation, I needed something quick, easy and with a minimum of ingredients for dessert. So I turned to my trusted Fast, Fresh and Simple cookbook by Donna Hay where I found this lemon pudding. It already looked good on paper, but it turned out to be totally delicious! I will definitely make this again and again. Here’s how to make it:
Place 500 ml cream (single pouring cream) and 110 g sugar in a saucepan over a medium heat and bring to a simmer, stirring occasionally. Allow to simmer for 6 minutes or until the cream has reduced slightly (I usually don’t really have a clue when that is, also, I’m bad at simmering, I go from boiling to not boiling, to boiling again… that seemed to work too). Add 80 ml lemon juice (from about 4 lemons) and simmer for a further 2 minutes. Pour into cups, glasses or ramekins and refrigerate until set. If, like me, you have little time to allow them to set, you can soak 1 leave of gelatine in cold water for a few minutes, squeeze it very well and stir it into the hot creamy mixture before filling your cups.
Serve with fresh raspberries while listening to Lemonade by Alexandra Stan.
Use up left-over lemons in a light lemon drizzle cake, a lemon cake, a lemon and poppy seed loaf or a raspberry and lemon mess. You can use left-over cream in a bavarois, a mango and cardamom panna cotta or a basil panna cotta.