Grapefruit Blossom Pot de Crème
Grapefruit Blossom Pot de Crème is an easy, elegant dessert delicately infused with the essence of spring.
Servings: 4
Ingredients
- 1/2 cup grapefruit blossom petals, (a large handful)
- 2 cups heavy cream
- 4 large egg yolks
- 3 Tbsp sugar
- 1/3 cup white grapefruit juice, freshly squeezed
Instructions
- Put the cream and the blossoms into a heavy bottomed sauce pan and stir to combine. Cook over medium heat, stirring occasionally, until the mixture just comes to a simmer. Turn off heat and let mixture cool to room temperature. Cover, put in the refrigerator, and leave for at least 8 hours (I chill it overnight), making sure that the flowers are immersed in the cream.
- Strain the cream through a fine mesh sieve. Measure out 1 1/2 cups. (You'll have a bit left over)
- Whisk the egg yolks and sugar together in a saucepan. Add the strained cream (1 1/2 cups) and the grapefruit juice.
- Cook over medium heat, stirring constantly, until the mixture just comes to a slight simmer and thickens. Don't boil.
- Pour the thickened mixture into small glasses or cups, you should have four servings.
- Refrigerate until fully chilled, or overnight.
- Garnish with a blossom or a twist of grapefruit zest if you like.
Nutrition
Serving: 1 pot de crème · Calories: 506 kcal · Carbohydrates: 15 g · Protein: 6 g · Fat: 48 g · Saturated Fat: 29 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 13 g · Cholesterol: 329 mg · Sodium: 41 mg · Potassium: 167 mg · Fiber: 0.3 g · Sugar: 14 g · Vitamin A: 2316 IU · Vitamin C: 8 mg · Calcium: 108 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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