I just love these little citrus puddings. They’re the perfect dinner party dessert for me – fast to prepare in advance, a little bit indulgent and taste spectacular. Despite the fact they are made from basically nothing but cream and sugar, they are surprisingly light and don’t leave you feeling like you’ve over done it.
I don’t even know how they work! Something scientific to do with the combination of boiled cream and the citrus juice causes the pudding to set beautifully so it has an almost creme brûlée consistency. Creamy, tangy, rich and delicious, these incredibly easy citrus puddings will surprise you. The combination of sweetened cream and citrus is an all time favourite and the almost custard-like texture of these desserts will keep you making them over and over again.
Today I used ruby-red grapefruit, but these puddings are equally amazing with lime, tangerine or even only lemon juice. If you’re going to use only lemon, just use the 1/2 cup measure and don’t worry about additional juice of 1/2 a lemon.
So quick to create and only using the one pot, we often make these when dining with friends and I’m almost always asked for the recipe. Try them – you’ll be hooked!
Prep time:
Cook time:
Total time:
Serves: 4 puddings
- 500ml pouring cream
- ½ cup sugar
- ½ cup grapefruit juice
- juice of ½ a lemon
- Put the cream and sugar into a pot and bring to a gentle simmer.
- Keep simmering gently, stirring occasionally, for 10 minutes until the cream has reduced slightly. Keep an eye on the pot because cream has a tendency to boil over quite easily.
- Pour in the juices and bring back to a simmer. Simmer for another 5 minutes.
- Allow the mixture to sit in the pot for 5 minutes to cool ever so slightly before pouring into individual ramekins or serving glasses. Set in the fridge for 4 hours or so until firm.
These desserts are lovely served with a piece of crisp biscotti to dip into it, or with fresh citrus segments or berries.
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