Crema Cotta - Cooked Cream

This is more commonly known now as panna cotta. It can be perfumed with either lemon rind or vanilla bean. But in this dessert, don't substitute the vanilla powder, you need the true taste of the bean with the cream.

Serves 6

Ingredients

2 whole eggs, 4 egg yolks
100 grams caster sugar
1/2 litre cream
lemon rind or vanilla bean
butter for mould (capacity 1 litre)

Method

Beat the whole eggs and the yolks with the sugar

Warm the cream with the lemon rind or the vanilla

Combine the cream with the egg mixture, one spoon at a time, mixing with a wooden spoon

Strain the cream through muslin, remove with care the scum that has formed

Tip the mixture into a buttered mould

Put the mould into water bath and cook in oven for about 45-50 minutes. The water should be very hot but should not boil during the cooking

Leave to rest after it has cooked. Do not turn out of the mould for at least 15 minutes

Can be served warm but is best cold

This is delicious on its own or with poached fruits or with a fruit coulis.