092 / 100 · Sweet and Unhurried

Lemon Cream Pots with Blueberries

4 small cream pots Active 15 min Total 4 hr 50 min

These little lemon pots set without eggs or gelatin. A brief simmer concentrates the cream, then lemon juice helps it thicken as it chills. The result is rich and smooth, so a modest portion and a spoonful of fresh blueberries are enough. Use heavy cream rather than milk or half-and-half; this recipe depends on its fat content and the balance of cream to citrus. Make the pots ahead and keep them cold until dessert, leaving only the berries to add at the table.

Jump to the ingredients

Small lemon cream pots topped with fresh blueberries.

Measure before the pan goes on

Have the lemon juice ready before heating the cream. Once the sugar dissolves, the mixture needs a gentle but definite three-minute simmer, with enough room in the saucepan for it to rise. Stir frequently and lower the heat if it threatens to boil over. Add the lemon only after taking the pan off the heat, then strain to remove the zest and any small lumps. Resist changing the proportions casually: less acid or a lower-fat dairy substitute may leave the pots unset. Four hours of refrigeration gives the texture time to become softly spoonable, though overnight is convenient too. Dry the blueberries well before topping so they do not leave a watery ring on the pale surface.

Ingredients

  • 2 cups heavy cream, at least 35% fat (480 ml)
  • 1/2 cup granulated sugar (100 g)
  • 1 teaspoon finely grated lemon zest
  • 1/3 cup fresh lemon juice, strained (80 ml)
  • 1 cup fresh blueberries, washed and dried (150 g)

Set out

Medium saucepan with high sides, Fine-mesh sieve, Measuring jug, 4 small glasses or ramekins, at least 6 ounces/180 ml each

Allergens

Milk. Check ingredient labels and substitutions.

Make it

  1. Set four small glasses or ramekins on a tray that fits in the refrigerator.
  2. Combine the cream, sugar, and lemon zest in a medium saucepan. Heat gently, stirring, until the sugar dissolves.
  3. Bring to a controlled simmer and simmer for 3 minutes, stirring often and adjusting the heat so it does not boil over.
  4. Remove from the heat and stir in the lemon juice. Let stand for 10 minutes, then strain into a measuring jug.
  5. Divide among the four pots. Cool at room temperature for about 20 minutes, then cover without touching the surfaces and refrigerate for at least 4 hours, until softly set. Do not leave the dairy mixture out for more than 2 hours in total.
  6. Top each chilled pot with one-quarter of the blueberries just before serving.

A useful detail

These pots have a soft, creamy set rather than the firm bounce of gelatin. Heavy cream and the measured lemon juice are essential.

Make it your own

  • Use raspberries in place of blueberries, adding them only at serving time.
  • Use finely grated orange zest instead of lemon zest, keeping the measured lemon juice unchanged so the setting balance stays the same.

Keep it well

Keep covered at 40°F/4°C or colder for up to 3 days. Add berries just before serving. Keep unrefrigerated for no more than 2 hours, or 1 hour above 90°F/32°C. Freezing changes the texture and is not recommended.