- Level
- easy
- Prep Time
- 30 mins
- Total Time
- 12 h 50 m
- Serves
- 6
Ingredients
- Pots de crème
- 2 tsp
- gelatin
- 10 ml
- 2 tbsp
- cold water
- 30 ml
- 6 tbsp
- sugar
- 80 g
- 2 tbsp
- cornstarch (see Chef’s tip)
- 30 ml
- 3 ½ cups
- milk
- 875 ml
- ⅓ cup
- dried camomile flowers or 5 to 6 camomile tea bags
- 8 g
- Confit Plums
- black plums, ripe but firm, pitted and chopped
- 2
- ¼ cup
- sugar
- 55 g
- 1 tbsp
- lemon juice
- 15 ml
- raspberry-hibiscus tea bag (optional) (see Chef’s tip)
- 1
Directions
- Step 1
- Pots de crème In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
- Step 2
- In another bowl, combine the sugar and cornstarch. Set aside.
- Step 3
- In a pot, bring the milk to a boil. Remove from the heat. Add the camomile and let infuse for 5 minutes.
- Step 4
- Strain the milk mixture through a sieve set over a bowl, pressing on the camomile with the back of a ladle to extract as much liquid as possible. Compost the residue. Return the milk to the pot and add the sugar mixture. Bring to a boil over medium heat, whisking constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Remove from the heat. Add the gelatin mixture and stir until dissolved.
- Step 5
- Divide the cream among six ¾-cup (180 ml) glasses or jars. Cover and refrigerate for 6 hours or until the cream has set.
- Step 6
- Confit Plums Meanwhile, in a small pot, combine the plums, sugar and lemon juice. Bring to a boil. Simmer for 2 minutes, stirring often. Remove from the heat. Add the raspberry-hibiscus tea bag. Let infuse for 5 minutes. Remove and compost the tea bag. Transfer the plums to a bowl. Cover and let chill completely in the refrigerator, about 1 hour.
- Step 7
- When ready to serve, top the pots de crème with the confit plums.
Tips
Chef’s tip
In this camomile pots de crème recipe, we replace cream with milk that is slightly thickened with cornstarch. This makes for a rich and creamy dessert without all the fat.
Confit plums flavoured with an herbal raspberry-hibiscus tea add a welcome touch of acidity to this dessert.
