Showing posts with label puddings. Show all posts
Showing posts with label puddings. Show all posts

Tuesday, July 31, 2018

Lemon Panna Cotta for Cook the Books June/July Pick: "Garlic and Sapphires" by Ruth Reichl

I'm sneaking in right under the wire as usual for this round of Cook the Books, our virtual foodie book club. Our host for this round is my fellow Hawaii food blogger, Claudia of Honey From Rock and she picked a classic, Ruth Reichl's Garlic and Sapphires: The Secret Life of a Critic in Disguise.

I read and enjoyed this book several years ago, but couldn't find it on my shelves so I checked the audio book out from the library. I really enjoyed the narrator (Bernadette Dunne) who sounds enough like Reichl that it felt like she was reading her own story. It was fun to listen to Ruth's stories and while I love all of her books, this one makes me laugh the most, as in 1993, Reichl moves from Los Angeles where she is the the LA Times restaurant critic to New York to take on the same role at the New York Times. Although the book has its poignant moments, her disguises (donned in order to get a more real experience, like the majority of her readers would have in the bastions of New York's restaurant scene) are for the most part really funny with her creating characters or even taking on the personality of her late mother. Reichl's food writing--whether her books, her blog, her work at the now-defunct Gourmet Magazine (Sniff...sniff... has it really been almost a decade since it folded?! So sad...), never fails to make me hungry and happy. The descriptive passages in Garlic and Sapphires make me feel like I am hanging out with her, exploring the nineties New York restaurant scene. A very happy revisit (Mahalo, Claudia!) to a foodie favorite book and author.

There are of course, countless mentions of delicious food in the book and frankly, I stopped writing it down unless it was something I wanted to make. I was fairly set on making a version of the Curried Tuna Tartar from Reichl's review of Le Cirque because I loved her honesty and humor in reporting her very different experiences in and out of disguise there, and I dearly love raw tuna, but ahi tuna wasn't looking particularly good at my local store this week, and I only splurge on it when it looks its best and didn't want to drive into town for better tuna options. Risotto--lobster or asparagus, simple soba noodles, and a veg-friendly version of her "Sort-Of Thai Noodles" were other contenders for my book-inspired dish, but I am trying to avoid pasta and rice right now. I did just lose 11.5 pounds (yay!) and sweets have also been off the table for the past several weeks to do so. I decided to pick a recipe I had tagged to make in her My Kitchen Year cookbook and splurge a bit to celebrate with a half-recipe (I said celebration splurge, not slide back!) ;-) of her three-ingredient Lemon Panna Cotta for my dish. It's not specifically inspired by Garlic and Sapphires, but I like how Ruth appreciates simple dishes that are executed well, like this one.

You can have your cakes, pies, and other more complicated desserts of you give me something lemon and pudding-like. I have several panna cottas, mousses, syllabubs, pots de creme, and other like dishes on this blog--many of them lemon, and one Nigel Slater's Lemon Posset recipe, shares Ruth's three-ingredients of whipping cream, lemons, and sugar, but in different proportions, so I thought it would be fun to give it a try. 

Lemon Panna Cotta
From My Kitchen Year by Ruth Reichl
(Serves 6)

2 pints Whipping cream
3 lemons
1/2 cup white sugar
whip cream and mint for garnish, optional

Grate the zest from the lemons, being careful not include any of the bitter white pith. Squeeze the lemons, add the juice to the zest, and set aside. 

Pour the cream into a heavy-bottomed pot, stir in the sugar, and bring to a boil, stirring constantly, and scrapping the spoon across the bottom of the pot, for about two minutes. Remove from the heat, and still stirring, add the lemon juice and jest. Pour into ramekins or small bowls, cool and leave to set in the refrigerator for at least four hours. 

If you want to gild the lily, garnish with whipped cream and a sprig of mint. 

The half-batch of this recipe nicely filled up four of my small ramekins perfectly!

Notes/Results: I think this may be my favorite of the easy lemon panna cotta/posset recipes I've tried as the proportion of lemon to cream and sugar gives this one a lovely burst of lemon flavor and keeps it on the tangy side. Since you are not using gelatin, the panna cotta is more delicate and I recommend at least 6 to 8 hours chilling before serving. The photos were taken at about four and a half hours and it is still delightful, but does get melty and saucy pretty quickly. Not necessarily a bad thing, just depends on how structured you like your puddings. This is good as-is for a light dessert, but the whipped cream and mint, and even a few berries are not unwelcome here. I will definitely make this panna cotta again. 

Garlic and Sapphires is my seventh foodie book entry for the Foodies Read 2018 event. You can check out the July 2018 Foodies Read linkup, hosted by Heather at Based on a True Story, to see what everyone is reading this month.   

I'm also sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.
The deadline for this round of CTB is TODAY and Claudia will be rounding up the entries on the Cook the Books site soon after. If you missed this round and like food, books, and foodie books, join us for August/September when we'll be reading the novel Sourdough by Robin Sloan, hosted by Debra of Eliot's Eats.

Tuesday, July 3, 2018

The Book Tour Stops Here: A Review of "The Garden of Blue Roses" by Michael Barsa, Served with Vanilla Chia Pudding with Blueberries & Peaches

It's the day before the July 4th and your thoughts are probably turning to cookouts and fireworks, and maybe an icy cold beverage if it's hot and humid where you are. There is something else that can feel cool and refreshing on a warm day and that's a chill from a creepy, Gothic tale like The Garden of Blue Roses by Michael Barsa. I'm reviewing it today as a stop on the TLC Book Tour and accompanying my review is a cool and creamy vanilla chia pudding, topped with blueberries and peaches and inspired by my reading.

Publisher's Blurb:

A car lies at the bottom of an icy ravine. Slumped over the steering wheel, dead, is the most critically acclaimed horror writer of his time. Was it an accident? His son Milo doesn’t care. For the first time in his life, he’s free. No more nightmarish readings, spooky animal rites, or moonlit visions of his father in the woods with a notebook and vampire make-up.

Or so he thinks.

Milo settles into a quiet routine–constructing model Greek warships and at last building a relationship with his sister Klara, who’s home after a failed marriage and brief career as an English teacher. Then Klara hires a gardener to breathe new life into their overgrown estate. There’s something odd about him–something eerily reminiscent of their father’s most violent villain. Or is Milo imagining things? He’s not sure. That all changes the day the gardener discovers something startling in the woods. Suddenly Milo is fighting for his life, forced to confront the power of fictional identity as he uncovers the shocking truth about his own dysfunctional family–and the supposed accident that claimed his parents’ lives.

Paperback: 248 pages
Publisher: Underland Press (April 17, 2018)

My Review:

I'll say it flat out ...this is a strange book and a book that took me a bit to get into and make complete sense of. It's also a book that not everyone is going to like--because of that strangeness, its unreliable and fairly unlikable main character, and the fact that really, there are no truly likable characters here, just some less unlikable than others. All that being said, I liked it, I really did, and I found myself in turn fascinated with, repelled by, and oddly protective of Milo and Klara Crane--the two main characters. (For movie fans, I picture Milo in my mind as a cross between a young Anthony Perkins in Psycho and Bud Court in Harold  and Maude and young Milo as the kid who played Damien in The Omen and Klara as Jennifer Jason Leigh in Delores Claiborne.) The Garden of Blue Roses definitely has a strong Shirley Jackson Gothic, creepy sibling vibe that is reminiscent and yet very different from We Have Always Lived at the Castle--which happens to be a favorite of mine. 

I don't want to give away any more details than are already in the blurb, but lets just say that this is family dysfunction at its creepiest. The horror here is not in-your-face, it's psychological, so more dark and chilling than truly scary--a tone that starts from the first page with the shrill blast of an old clanging phone ringing in a large, spooky house and an accident on an icy road, then builds the tension, page by page until the very end with the plot, and the Crane family's secrets are cleverly unfolded with dark humor and some great twists. There were a few times when things went over my head and I had to go back and read passages again to figure out what was happening, but it was worth it. This is Barsa's first book and if you like smart Gothic and literary fiction that leans into horror, suspense, strange but well-drawn characters, and dark family secrets, you might just enjoy it As for me, I'm going to add it with its gorgeous dark blue cover to my shelves and wait for Barsa to write some more.


Author Notes: Michael Barsa grew up in a German-speaking household in New Jersey and spoke no English until he went to school. So began an epic struggle to master the American “R” and a lifelong fascination with language. He’s lived on three continents and spent many summers in southern Germany and southern Vermont.
He’s worked as an award-winning grant writer, an English teacher, and an environmental lawyer. He now teaches environmental and natural resources law. His scholarly articles have appeared in several major law reviews, and his writing on environmental policy has appeared in The Chicago Tribune and The Chicago Sun-Times. His short fiction has appeared in Sequoia.
The Garden of Blue Roses is his first novel.

Connect with Michael via his Website or Facebook.


Food Inspiration:

There is not a lot of tempting food mentioned in The Garden of Blue Roses and what's mentioned sometimes has a creepy connotation, like Milo chopping carrots and they remind him of Klara's fingers or a few other more graphic relations of food to the body or blood. OK, that's appetizing--we'll move on... ;-) There was some 'normal' food present and it included coffee, hot scones and cheese, hamburgers, canned cream of mushroom soup, tea and butter cookies, soda, champagne, pork roast, potatoes and Brussels sprouts, popping corn, shrimp, icy summer drinks, wieners and sauerkraut, wine, maple syrup, freeze-dried ice cream, canned peaches, lamb chops, lettuce, cocoa, soft-boiled eggs, chocolate with marzipan centers, croissants, orange juice, pears, biscuits, gravy, wine and fine cheeses,  flavored tea bottles, and steaks.

For my book inspired dish, I decided to make a pudding. There's a reference in the book where something (you really don't want me to go into it) is compared to a child with pudding on his face. I wanted to add blueberries for the gorgeous blue color of the cover and canned peaches (or rather a cup of peaches in their juices) because Milo had a favorite brand. I decided on chia pudding because it's healthier than standard puddings--you get protein, fiber, calcium, omega 3's and other good nutrients--and chia seeds are low in carbs. Vanilla and a little maple syrup to sweeten and flavor and coconut milk to keep it dairy-free. Plus my friend Natalie just post a pic of a chia seed pudding on Instagram and I've been craving it.

Vanilla Chia Pudding 
By Deb, Kahakai Kitchen
(Serves 4)

2 cups coconut milk, or milk of choice
1 tsp vanilla extract
1 1/2 Tbsp maple syrup, or to taste
1/2 cup chia seeds
fresh blueberries and whatever other fruit or nuts you like to top

Place coconut milk. vanilla and maple syrup into a bowl and whisk until well blended. Whisk in the chia seeds until evenly blended. Pour into a jar or container and chill in the fridge overnight. If you have time, whisk the mixture--or shake it gently a few times to make sure it gels evenly.

When ready to enjoy, scoop into bowls and serve topped with fresh fruit and whatever else you like.

Notes/Results: As much as I dislike tapioca and those mushy spheres, I adore chia seed pudding. There's something about how creamy it becomes, but then the crunch of the seeds (which I like--think of poppy seed dressing or muffins) make it a little different and interesting--much like this book. This vanilla chia seed pudding was an excellent blend of vanilla flavor, sweet, but not too sweet and perfect with the blueberries and peaches. I ate it for lunch and will be having some for dessert and for breakfast--I think it counts as an all-day food. I'll happily make it again.

And once again, how gorgeous is this cover?!?

I'm sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.

Note: A review copy of "The Garden of Blue Roses" was provided to me by the author and the publisher via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.

You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here.


Tuesday, August 29, 2017

The Book Tour Stops Here: A Review of "I'll Have What She's Having" by Erin Carlson, Served up with Tiramisu Cream Clouds (And a Book Giveaway!)

Happy Tuesday! I am a sucker for a good romantic comedy and three favorite films on my Top Ten Romcom List are Sleepless in Seattle, You've Got Mail, and When Harry Met Sally. All are Nora Ephron films, so I am beyond excited and happy to be a stop on the TLC Book Tour for "I'll Have What She's Having: How Nora Ephron's Three Iconic Films Saved the Romantic Comedy by Erin Carlson. (It publishes today!) Along with my review, I have a recipe for some Sleepless in Seattle-inspired Tiramisu Cream Clouds and if that isn't sweet enough, there's a giveaway for a chance to win a copy of the book at the bottom of the post. 

Publisher's Blurb:

A backstage look at the making of Nora Ephron’s revered trilogy–When Harry Met Sally, You’ve Got Mail, and Sleepless in Seattle–which brought romantic comedies back to the fore, and an intimate portrait of the beloved writer/director who inspired a generation of Hollywood women, from Mindy Kaling to Lena Dunham.

In I’ll Have What She’s Having entertainment journalist Erin Carlson tells the story of the real Nora Ephron and how she reinvented the romcom through her trio of instant classics. With a cast of famous faces including Reiner, Hanks, Ryan, and Crystal, Carlson takes readers on a rollicking, revelatory trip to Ephron’s New York City, where reality took a backseat to romance and Ephron–who always knew what she wanted and how she wanted it–ruled the set with an attention to detail that made her actors feel safe but sometimes exasperated crew members.

Along the way, Carlson examines how Ephron explored in the cinema answers to the questions that plagued her own romantic life and how she regained faith in love after one broken engagement and two failed marriages. Carlson also explores countless other questions Ephron’s fans have wondered about: What sparked Reiner to snap out of his bachelor blues during the making of When Harry Met Sally? Why was Ryan, a gifted comedian trapped in the body of a fairytale princess, not the first choice for the role? 

After she and Hanks each separately balked at playing Mail’s Kathleen Kelly and Sleepless‘ Sam Baldwin, what changed their minds? And perhaps most importantly: What was Dave Chappelle doing … in a turtleneck? An intimate portrait of a one of America’s most iconic filmmakers and a look behind the scenes of her crowning achievements, I’ll Have What She’s Having is a vivid account of the days and nights when Ephron, along with assorted cynical collaborators, learned to show her heart on the screen.

Hardcover: 352 pages
Publisher: Hachette Books (August 29, 2017)

My Review:

As mentioned in the intro, I love the three movies this book is focused on, romcoms, and movies in general. I am also an entertainment trivia junkie. It's not so much the gossip that I am interested in, it's more the behind-the-scenes glimpses of my favorite movies and television shows, such as who were the top contenders for the roles, how did lines end up in making it in, what scenes were cut and why, and who got along and who didn't. (OK, maybe there is a little bit of gossip girl in me!) I was convinced from the description that I would enjoy this book and it didn't disappoint me at all. 

Erin Carlson is an entertainment journalist and she writes in an engaging way that made me feel like I was on each set, watching the films being made. She gives us the background of Nora Ephron--interesting in its own right. Besides being a fan of her movies, I enjoy Ephron's writing having read Heartburn a few years ago and delving into I Feel Bad About My Neck more recently--so although I knew something about her background, it was interesting to learn more. But, at the end of the day, I was in it for the movies and there are plenty of interesting facts, details, and juicy bits to enjoy. I wanted to re-watch the three films as I read about them, but time was tight for me this month and I only managed You've Got Mail last weekend. It was fun to watch and look through the different scenes with this book in hand and I intend to repeat it with Sleepless in Seattle and When Harry Met Sally very soon. 

I think anyone who loves movies, especially romantic comedies, and who admires and appreciates the amazing talent that Nora Ephron was, couldn't help but enjoy this book. It's a tribute to Ephron, but it doesn't sugar-coat her cynical and sometimes difficult sides, or those of the actors and other notables that she chose to work with. The details and trivia are absorbing and entertaining and it's a fun and fascinating read--one of my favorites for August. If you'd like a chance to win a copy for yourself, don't forget to enter the Rafflecopter giveaway (open to U.S. and Canada readers of this blog) at the end of this post.


Author Notes: Erin Carlson has covered the entertainment industry for The Hollywood Reporter and AP. Her work has appeared in Glamour, Fortune, and the LA Times. She compiled and wrote an oral history of You’ve Got Mail for Vanity Fair. She holds a masters in magazine journalism from Northwestern, and has been profiled in the New York Times.
Follow Erin on Twitter.


Food Inspiration:

There were several food mentions scattered throughout the book--mostly from the movies and the movie sets, although I was pretty clear from the start that I would have to make something tiramisu-related from the well-known scene in Sleepless in Seattle where Sam (Tom Hanks) wants to know what tiramisu is from his friend Jay (Rob Reiner):

Jay: "Tiramisu," 
Sam: "What is 'tiramisu'?"
Jay: "You'll find out."
Sam: "Well, what is it?"
Jay: "You'll see!"
Sam: "Some woman is gonna want me to do it to her and I'm not gonna know what it is!"
Jay: "You'll love it!"

The book says, "Sleepless is the second in a trilogy of Ephron-scripted romantic comedies that combined old-fashioned romance with hilarious truths about contemporary relationships (one word: tiramisu) to shape ideas and expectations about love, however pie-in-the-sky."

So I have made Tiramisu before--both before the blog and once for it--Donna Hay's Deconstructed Tiramisu--which I love because honestly, I don't like the cookies or cake soaked with the coffee liqueur all that much. I find them a bit soggy--plus the lady finger biscuits can be both difficult to find and expensive. 

What I do really like is puffy clouds of mousse-like desserts and one of my favorites puffs of creamy mascarpone goodness is in Yotam Ottolenghi's Fruit Cream Crumble

I decided to take his mix of mascarpone, whipped cream and Greek yogurt and flavor it with dark coffee and coffee liqueur and layer it with chocolate shavings and make a pillowy tiramisu-flavored dessert--these Tiramisu Cream Clouds.

Tiramisu Cream Clouds
By Deb, Kahakai Kitchen, Inspired by Yotam Ottolenghi's Fruit Crumble Cream
(Serves 4)

1  cup / heavy cream
1/2 cup thick plain Greek yogurt
1/2 cup mascarpone cheese (or substitute cream cheese)
1/4 cup strong black coffee or espresso (I used Starbucks Via Italian--one pack with 1/4 cup hot water
1 oz coffee liqueur 
2 Tbsp super-fine sugar, or to taste
1/2 tsp vanilla extract
about 3 oz grated/shaved dark chocolate flakes and/or unsweetened cocoa powder (I used a mix of both in my layers.)

Place all ingredients through vanilla extract in a large mixing bowl and whisk to soft peaks and a pillowy texture (taking care not to over-whip). Allow mixture to chill and firm for an hour or so before assembling.

To assemble: spoon a layer of the cream into each of four dessert cups or glasses and sprinkle lightly with the grated dark chocolate and/or cocoa powder. Repeat layers of cream and chocolate shavings until you reach the top of the glass. Sprinkle a later of the shaved chocolate on top. Chill for at least another hour before serving. 

You can serve with a favorite cookie and extra whip cream if desired. 

Notes/Results: I love coffee, chocolate, coffee liqueur, and anything mousse-like, so this was a winner for me. I purposefully keep it less sweet, but you could adjust it to have more sugar and more or less coffee flavor, depending on what you like. I like the little pop of the coffee liqueur, but you could leave it out if you want an alcohol-free version. It's nice to have something crisp to dunk in the soft pillows of cream, so if you find lady fingers, you can use those, or any crispy cookie you like. I used the Frappuccino cookie straws from Starbucks--the book notes that Starbucks flowed liberally on the Sleepless set and of course you get some glimpses in the movie. I was very happy with this dessert and would make it again.

I'm linking this post up to the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.

Note: A review copy of "I'll Have What She's Having" was provided to me by the author and the publisher via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.

You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here.

***Book Giveaway***
The publisher is generously providing a copy of I'll Have What She's Having to give away (U.S. & Canada addresses only, sorry) here at Kahakai Kitchen.

To enter the Rafflecopter Giveaway below, leave a comment (Because I like to read them!) ;-) telling me your favorite romantic comedy and/or why you'd like to win a copy of "I'll Have What She's Having."

There are a couple of other optional ways to get more entries to win: 1) Tweet about this giveaway or 2) follow me on Twitter (@DebinHawaii) and/or Author Erin Carlson (@ErinLCarlson)
(Note: You can still get extra entries even if you already follow me and the author on Twitter.)

Deadline for entry is midnight (EST) on Friday, Sept. 8th.

a Rafflecopter giveaway
Good Luck! 

Friday, May 5, 2017

Raspberry and Honey Cranachan: An Unusual & Tasty Scottish Dessert

Happy Cinco de Mayo! The perfect day to share...a classic Scottish dessert! It's Raspberry and Honey Cranachan--sort of a fruit fool, only with toasted oats and a touch of boozy goodness added. 

Timing has never been my strong suit. I actually enjoyed this slightly unusual dessert on Cinco de Mayo-Eve ;-) and although it's maybe not the thing for a Mexican food feast, with summer on the horizon and fresh raspberries becoming plentiful, it's a great warm weather dessert. 

This recipe comes from River Cottage Every Day although you can find it on Food 52 as well. In the book, Hugh has a rhubarb variation there too if that is what is in season where you are. According to Hugh, cranachan is apparently a classic Scottish dish of toasted rolled oats, cream, brandy, fresh fruit and honey. Trust the Scots to put oats and brandy into whatever they can. I figure it has most of the food groups and with oats, it can count as breakfast! Hah!

Raspberry and Honey Cranachan
Slightly Adapted from River Cottage Every Day by Hugh Fearnley-Whittingstall
(Serves 3-4)

1/2 cup old-fashioned rolled oats  
(I added 1/2 tsp ground cinnamon)
2 Tbsp whiskey (preferably scotch but whatever whiskey you have on hand)
1 cup heavy cream
2 cups fresh raspberries
2 Tbsp heather honey (or other favorite honey) (I used Hawaiian ohi‘a lehua blossom honey)

Warm a small frying pan over medium-low heat. Add the rolled oats and stir until they are golden and toasted – keep a close eye on them, as they can burn easily. (I added a bit of cinnamon to the oats.) Transfer oats to a plate to cool.

Stir the whiskey and cream together in a bowl and then whisk (by hand or with a hand blender) until the cream holds soft peaks. Lightly crush a few of the raspberries, so the juices run. Loosely fold the honey, oats, and raspberries into the cream, spoon into glasses, and serve right away. (Note: I reserved some of the oats and raspberries using some of the raspberries on the bottom and the oats and raspberries as a topping.)

Notes/Results: First off, brandy in whipped heavy cream is a very good thing and should happen often--especially when paired with fresh fruit. I was wondering if mixing in the toasted rolled oats would be odd, but it actually works. Especially when it is eaten immediately and the oats still retain a bit of crunch. The scotch or whiskey--depending on what you have on hand lends flavor and it and it keeps the dessert from being too sweet. Nigel says this dessert serves four--I used slightly larger glasses and got about three servings out of the mix. I layered fresh raspberries on the bottom of the glasses before spooning the cream mixture on top and topping with more berries and a sprinkle of the oats. I think it looks better and I like digging for the berries as I eat. It's a quirky dessert but I liked it and would happily make it again. 

I'm linking this dessert up at I Heart Cooking Clubs where this week's theme is Hit the Sweet Spot!--Hugh Fearnley-Whittingstall recipes for sweet dishes and/or ingredients. You can see what everyone made by checking out the picture links on the post.


Thursday, January 12, 2017

Nigel Slater's Lemon Posset (A 3-Ingredient Lemon Pudding to Swoon Over)

Given my love for all things lemony and for panna cottas and other puddings, Lemon Posset is the best 3-ingredient dessert that I can think of. I make it whenever the craving for lemon (or other citrus--tangerines are lovely in posset too) strikes and I always marvel at how simply and almost magically just a few ingredients come together to make a creamy sweet and tangy treat. 

Posset is a recipe that has been around for centuries (here's a great Guardian post on its history) although previously in the form of a warming drink of milk curdled by alcohol or citrus juice but in modern times it has become a cold pudding of thick, rich cream (which certainly sounds more appealing to me!)

Since we are focused on lemons this week for I Heat Cooking Clubs Monthly Featured Dish/Ingredient Challenge, I decided to make Nigel Slater's classic Lemon Posset from his book Ripe: A Cook in the Orchard

Slater says, "Whenever I am making this classic dessert, I always wonder if there will be enough--it looks such a small amount in the saucepan. Yet once it is poured into glasses and left to set, you realize that it is so rich and lemony that a small amount is all that is required. Pleasing as it is in unadorned simplicity, I do think it is the perfect accompaniment for raspberries, mulberries, or loganberries. A crisp cookie such as a brandy snap could be useful here too."

A lemon posset for raspberries, mulberries, and the like
From Ripe by Nigel Slater
(Makes 4 small cups or glasses)

heavy cream--2 cups (500 ml)
superfine sugar--3/4 cup (150 g)
lemon juice--5 Tbsp (75ml)

Put the cream and sugar in a saucepan and bring to a boil, stirring occasionally to dissolve the sugar. Reduce the heat so the mixture doesn't boil over and let it bubble enthusiastically for about 3 minutes, stirring regulalrly.

Remove from the heat, stir in the lemon juice and leave to settle. Pour into four small wine glasses or cups and leave to cool. Refrigerate for a couple of hours before serving.

Notes/Results: Mmm... just Mmm... is about all that is needed to describe this lemony bliss. I love that the lemon is definitely present but not so much that you don't also taste the lovely cream too. Very smooth, light and delicious and a good balance of sweet and tangy. I like to serve it in my favorite espresso cups as the 1/2-cup serving fits well and I like the pale yellow against the bright blue. As Nigel says, you really don't need any accompaniment, but it is definitely great with the fresh raspberries and I also had some leftover lemon wafer cookies that were perfect for dipping into the creamy pudding. I will definitely make this again.

On a side note, under other favorite Nigel Slater lemon desserts, Nigel's Limoncello Syllabub is wonderful. It's more of a fuss than posset but if you like mousse or pillowy clouds of whipped cream goodness, I highly recommend it! 

It's our Monthly Featured Dish/Ingredient Challenge this week at I Heart Cooking Clubs and the theme is Lemons!--any recipes featuring lemons or other citrus fruit from our current or any of our past IHCC Featured Chefs. You can see what lemony goodness people made by clicking on the picture links on the post. 

I'm also linking this post up to the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post