This is a recipe for lemon & elderflower pots from my third book ‘Oh baby!’, with the most delicious pregnant-proof dishes. It’s one of my personal favorites and it was most definitely the crowd pleaser during the book launch.
The recipe is based on one of my many pregnancy cravings: the craving for sweet and sour candies. Couldn’t get enough! This dessert delivers that very same flavor combination in the best way possible.
This little lemon dessert – also known as lemon posset – is probably the easiest dessert ever. And it’s crazy delicious. Luscious, not too sweet and incredibly addictive. I like to add a touch of elderflower cordial to give it a little extra.
makes 4 mini (or 2 regular) portions
1 cup (240 ml) cream
1 tbsp elderflower cordial
3 tbsp (45 g) sugar
1 lemon
handful of pistachios, chopped
While stirring, bring the cream, cordial and sugar to a boil in a small saucepan. When the cream starts bubbling, turn the heat low and let the mixture gently cook for one minute. Remove the pan from the heat and leave to cool a little.
Meanwhile, juice the lemon (you won’t use the zest). Add the lemon juice to the cream mixture and mix well. You’ll notice that the cream thickens a little. Pour the lemon cream in small bowls or glasses and put away in the fridge – covered – for at least 6 hours to firm up.
Serve the lemon pots sprinkled with pistachios.
