Lemon Puddings with Saffron Cream
5,1 / 10
ready in 1 hr 10 min.
- 1 unwaxed lemon (zest and juice)
- 1.111 cups Mascarpone
- 1 cup milk
- 2 tablespoons Vanilla sugar
- 4 egg yolks
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
Beat together the lemon zest and juice, mascarpone, milk, vanilla sugar and egg yolks until smooth.
Spoon into 4 small pudding moulds (holding approx. 150 ml each), place in a deep baking tray and pour in hot water to around halfway up the moulds. Bake in the oven for approx. 35 minutes, browning slightly.
Take out of the oven, remove from the tray and leave to cool.
For the cream, dissolve a pinch of saffron in the liqueur. Whisk the egg white with a pinch of salt until stiff. Whip the cream with the sugar until stiff, stir in the liqueur and fold in the egg whites. Serve with the puddings.