Lemon pudding with blueberry whipped cream
A brilliant and zesty lemon pudding is made much more festive with a fast blueberry whipped cream. It is a perfect dessert for a cocktail party; put together the whipped cream simply earlier than serving.
You’ll doubtless have leftover whipped cream and compote; you need to use the additional for an additional dollop on the pudding or elsewhere.
Lively time: 40 minutes ; Complete time: 40 minutes + 4 hrs chilling
Get forward: Blueberry pudding and compote should be ready and refrigerated not less than 4 hours earlier than serving.
Storage Notes: Lemon pudding will begin to weep after 24 hours, so it is best to arrange it the day it’s to be served. In that case, stir and serve; it is all the time scrumptious. Pudding may be refrigerated for as much as 2 days. Blueberry compote may be refrigerated for as much as 2 weeks. The whipped cream is greatest ready simply earlier than serving.
4 – 6
Dimension examined: 4-6 servings
- For the lemon pudding
2 medium lemons (about 8 1/2 ounces/240 grams complete)
3/4 cup (150 grams) granulated sugar
3 tablespoons (25 grams) cornstarch
1/2 teaspoon kosher salt
2 1/2 cups (600 milliliters) entire milk
2 giant egg yolks, at room temperature
2 tablespoons (30 grams) unsalted butter
- For the blueberry toppings
1/4 cup (50 grams) plus 1 teaspoon granulated sugar, divided
1/4 cup (60 milliliters) water
1 cup (140 grams) of contemporary blueberries
3 tablespoons contemporary lemon juice (from 1 medium juicy lemon)
1/4 teaspoon kosher salt
1 cup (240 milliliters) heavy cream
Make the lemon pudding: Utilizing a grater (Microplane kind), finely zest the lemons; you need to get 2 to 2 1/2 tbsp. Squeeze the lemons to acquire 1/4 cup (60 milliliters) of juice and put aside (when you’ve got any lemons/juice left, reserve for an additional use).
In a medium, heavy-bottomed saucepan, mix the lemon zest with the sugar and, utilizing your fingertips, rub the 2 collectively till aromatic, about 30 seconds. Stir in cornstarch and salt, then slowly stir in milk.
Set the saucepan over medium-high warmth and whisk continually. The combination ought to start to thicken shortly earlier than boiling. As soon as finished, prepare dinner till thick sufficient to coat the again of a spoon, 1-2 minutes, then take away from warmth.
In a big measuring cup (this makes it simpler to pour into ramekins later) or a medium heatproof bowl with a tea towel beneath, whisk the egg yolks simply to interrupt them up. Utilizing a ladle in a single hand and a whisk within the different, slowly pour the recent milk combination into the eggs, whisking continually. Progressively stir in about half of the milk combination, then pour the egg yolk combination into the pan and whisk to mix. Slowly stir in lemon juice and butter till butter is melted and combination is clean.
Utilizing a fine-mesh sieve, pressure the pudding into the measuring cup, urgent out the solids with a rubber spatula. Divide the pudding evenly amongst 4 8-ounce ramekins or espresso cups (every dish ought to maintain about 3/4 cup pudding) and canopy every with small saucers. Refrigerate for not less than 4 hours and as much as 1 day.
Put together the blueberry fillings: whereas the pudding cools, in a small saucepan over excessive warmth, mix 1/4 cup (50 grams) of the sugar with the water and warmth, stirring, till the sugar has dissolved .
Add the blueberries, lemon juice and salt and convey to a boil. Scale back warmth to low and simmer combination, stirring with a heatproof rubber spatula, till blueberries burst and combination thickens to a jelly-like consistency, 5 to 7 minutes. Take away from the warmth, let cool for a couple of minutes, then pour right into a small bowl. Cowl and refrigerate for not less than 4 hours and as much as 1 day.
When able to serve, in a medium bowl, utilizing a hand mixer on medium velocity or a whisk, whip the heavy cream with the remaining teaspoon of sugar till comfortable peaks kind. kind, step by step growing the velocity to excessive, about 2 to three minutes for the hand mixer. When the whisk is lifted from the cream, it ought to kind comfortable peaks with drooping suggestions. Pour in half of the blueberry compote and, utilizing a rubber spatula, gently stir and fold to make blue streaks.
Take away the puddings from the fridge and high every with a dollop of blueberry whipped cream, adopted by dollops of the remaining blueberry compote, and serve.
Origin of the recipe
From meals author Adam Roberts.
Examined by Olga Massov.
Electronic mail your inquiries to the meals part at [email protected].