RECIPE: Rose & Pomegranate Cream Pots

For a simple yet delicate and pretty summertime dessert, try out this recipe from Catherine Frawley. A sweet, creamy indulgence to serve after a filling BBQ for example.

RECIPE: Rose & Pomegranate Cream Pots
RECIPE: Rose & Pomegranate Cream Pots

INGREDIENTS

Makes: 6-8 ramekins

  • 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
RECIPE: Rose & Pomegranate Cream Pots

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 five 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 minutes, or until they wiggle 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.
RECIPE: Rose & Pomegranate Cream Pots

Recipe, styling and photography by Catherine Frawley

RECIPE: Rose and Pomegranate cream pots