Food, food culture, food as culture and the cultures that grow our food

My thick and luscious…

July 20, 2004


A few days ago Kristi proudly returned from market with 2 white tupperware tubs. “This is the best joghurt on earth. I eat at least two of these per week, you simply must try it.” One bite of the thick and luscious white stuff and it became clear why Kristi had suddenly become a joghurt fan. The stuff she was eating was pure cultured double cream.

In the mean time John has taken to introducing Kristi as his ‘curvaceous’ wife. (I suggested thick and luscious.)

I made these pots au citron with the cultured dbl. cream trying to spare us a few calories. It’s basically the filling for a lemon tart but with cultured dbl. cream instead of the whipping cream.

Pots au citron Debra (makes 3-ish)

1 lemon (all of its zest and all of its juice)
3 eggs
3 tbs white death
3 glugs of cultured dbl. cream (glug glug glug ~ 250ml)

Mix it all together and let it sit at room temperature for an hour. Preheat the oven to 200. Without splashing or creating any bubbles give the mixture one more mix and strain it into the sweet little souffle pots. Place the pots in an oven-proof glass dish filled with cold water and put this in the oven. Set the timer for 20 minutes.

After 20 minutes give the pots au citron a little shove. They should be gently solid of almost solid. Almost is good enough - you definitely don’t want these babies overcooked, just thick and luscious. Turn off the oven and leave them in until serving time - even if that’s in many hours.

debra at 15:27 | | post to

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