Rose & Pomegranate Cream Pots

rose & pomegranate cream pots photography Catherine Frawley

A little bit of fragrant, creamy indulgence that is just perfect for warm days. And the sprinkling of pomegranate seeds adds a satisfying crunch to silky, smooth pot. Find the recipe at the end of the post!

Rose&Pomegrante Cream Pots photography Catherine Frawley 2Rose&Pomegrante Cream Pots photography Catherine Frawley 3Rose&Pomegrante Cream Pots photography Catherine Frawley 4Rose&Pomegrante Cream Pots photography Catherine Frawley 6

 

Makes: 6-8 Ramekins

Ingredients

450ml of single or double cream

50g caster sugar

4 egg yolks

½ tsp. rose water

3-4 drops of pink food colouring

Seeds from one Pomegranate

Icing sugar to dust

Rose&Pomegrante Cream Pots photography Catherine Frawley 7

Method

 

  1. Pre-heat the oven to 140 degrees (fan)
  2. Grease the ramekins and place in a large deep baking tray.
  3. In a large saucepan heat the cream, constantly stirring for about 5 minutes but do not allow it to boil.
  4. Add the rose water and set aside
  5. Whisk the egg yolks and sugar in a glass bowl, when combined start adding the warm cream a little at a time and continue to whisk until it’s all been added and the mixture is smooth.
  6. Pass the mixture through a sieve then add the food colouring.
  7. Boil the kettle
  8. Scatter the bottom of each ramekin with pomegranate seeds, pour over the crème and then fill the baking tray with the boiled water until it reaches half way on the ramekin.
  9. Place in the oven for about 40 mins, or until they wiggly just a little when moved.
  10. Remove from the baking tray allow to cool a little then place in the fridge to set for 2-24 hours. Sprinkle with pomegranate seeds and icing. Serve.

Rose&Pomegrante Cream Pots photography Catherine Frawley 8

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