Mummy and I did a LOT of shopping during our visit to Paris, and one of the “treasures” that we returned with was this PRECIOUS little “pot de creme” set!!! All we needed now was a yummy recipe so that we could use it, and our sweet friend, Ms. Cyndi Adzema provided us with SEVERAL that we can use to tantalize our guests! This first one was soooo easy and took about 15 minutes from start to finish. The little cremes just needed to set up and chill in the refrigerator for a few hours and they were ready. The presentation is so magnificent and looks like it took forever. If you don’t have a set like this, just use a tiny little ramekin or any teeny tiny crystal dish will work as well…be creative here!
1 pint (2 cups) heavy whipping cream (do NOT use half and half…it won’t work!)
3/4 cup organic sugar
3 Tablespoons fresh lemon juice (1 lemon)
2 Tablespoons fresh lime juice (1 lime)
1 teaspoon finely zested lemon peel
1 teaspoon finely zested lime peel
1 teaspoon Mexican Vanilla ( I sell this in my on-line BOUTIQUE)
sugared walnut chips (see recipe below)
Sugared Walnut Chips
1 Tablespoon butter
2 Tablespoons organic sugar
3 Tablespoons walnut chips (they come in a bag, already chopped in little pieces)
In a small saucepan, melt the butter over medium-low heat. Add the sugar and stir until dissolved. Add the walnut chips. Stir constantly until the walnut chips are a golden brown and then toss them onto a sheet of waxed paper. Spread them out in a thin layer and separate with a spoon. As they harden, you can separate them into little bits for your garnish. Set aside for later.
In a medium-sized saucepan, bring the cream and sugar to a boil over medium-high heat, stirring until the sugar dissolves. Boil for 3 minutes, stirring constantly. Adjust the heat as needed to keep the mixture from boiling over. Remove from heat. Stir in the lemon juice and the lime juice. Add the zested lemon and zested lime. Let cool for 10 minutes and then add the vanilla. Stir the mixture and divide among your serving dishes. This makes 6 dishes, with 1/2 cup in each dish. Cover and chill the possets until set…about 2 hours or overnight. When ready to serve, sprinkle each one with your sugared walnuts.