11 March 2011

lemon pudding with lavender whipped cream

First and foremost, my heart is going out to everyone in Japan today. The footage from the earthquake and tsunami is just heartbreaking.

It seems such a contrast to have such a happy looking recipe for you today, and in fact I'm a little distracted, watching news reports and seeing what's happening in Japan and what, if any, the effects are on the bay area here (It is my first ever Tsunami Warning, after all).That said, I will keep this post short and sweet for you.
Did you ever eat lemon pudding growing up? I don't have many memories tied around a lemon pudding, but when I took my first bite of this, I instantly felt like I was young and back in NC at summertime. I just love summertime. I love everything about it, from constantly wearing dresses and sandals, to ice cream, to swimming pools, to riding bikes and taking daily walks, to picnics in the shade, to days at the beach, the list could go on... Summertime always makes me feel young again.

Since it isn't summertime all year long, I think it's terrific to have a recipe like this that can transport you there if you're feeling cold, locked inside, and/or a little blue. Even more, it is recipe you can make in the wintertime with completely seasonal ingredients. I enjoyed the pudding topped with a little lavender whipped cream (recipe to follow) and ginger cookies (straight from Trader Joe's, "Tripple Ginger Cookies").

lemon pudding
adapted from Luscious Lemon Desserts 
3/4 c sugar
1/4 c arrowroot (or corn starch)
2 1/2 c whole milk
3 egg yolks, lightly beaten
1/8 tsp (pinch) salt
2 Tbsp lemon zest (from 2-3 lemons)
1/2 c lemon juice (from 2-3 lemons)
2 Tbsp unsalted butter

Over medium heat, whisk together sugar, arrowroot (or corn starch) and milk in a medium saucepan until mixed together and smooth. Whisk in egg yolks, stirring rapidly until mixed in, then add lemon zest and a pinch of salt. Stir with a wooden spoon until mixture thickens and coats the back of a spoon. Remove from heat and stir in lemon juice and butter. Strain mixture into serving bowls. Let cool to room temperature and then refrigerate at least two hours prior to serving.

If desired, serve topped with lavender whipped cream (recipe to follow) and ginger cookies.

lavender whipped cream

1 c heavy cream
1 tsp dried lavender
2 Tbsp powdered sugar

In a small saucepan, mix together cream and dried lavender over medium heat. Once the cream reaches a simmer, turn off heat before it boils. Let lavender steep in cream 20-30 minutes, while cooling to room temperature. Refrigerate until cold, at least 1 hour. 

Once completely chilled, whip cream until it begins to thicken. Add powdered sugar 1 Tbsp at a time and whip until soft peaks form. Serve immediately.

you might also like:

Related Posts with Thumbnails