Fresh citrus dessert in a cup - Citruskräm i kopp

FRESH CITRUS DESSERT IN A CUP
Citruskräm i kopp

A white chocolate crème with a mild taste of citrus is a great dessert. Served in small, cute serving cups it is extra festive. Decorate with candied violets or some other edible flowers.

4 servings

1 orange

1 lemon
1 cup heavy cream
3½ oz white chocolate in pieces
1 tablespoon sugar
2 tablespoons fresh orange juice
2 teaspoons fresh lemon juice
1 egg
2 egg yolks
1½ teaspoons vanilla sugar

Decoration:

whipped cream
candied violets
fresh mint leaves

Grate the zest off the lemon and orange. Pour the cream in a saucepan and heat to boiling point. Blend in lemon and orange zest and leave to draw for about 10 minutes. Strain the cream and pour it back in the saucepan, add chocolate and warm it up on low heat until melted. Stir in sugar, orange and lemon juice.

Beat together eggs and egg yolk and beat it into the cream, little by little. Flavour with vanilla sugar. Pour the crème in 4 oven-proof serving cups or dishes and cover with aluminum foil. Bake in a waterbath at 175°C/350F for 20 to 30 minutes or until the crème has set. Let cool, then put in the fridge to chill.

Decorate with whipped cream, candied violets and mint leaves and serve.

Enjoy!

Bella