I’m a huge sucker for hybrid/gimmicky fruits. Plouts (aka Dinosaur Eggs) — I’m all over it. Grapples? Yes, please.
Anyway, when I found Sunshine Raspberries and Sweet Limes at my grocer, I got totally grabby and had to have them both. The question was — what on earth would I make with them?
I’m not much of a tart girl, or a muffin girl, or a sorbet girl (though that does sound good) but I recently bought a set of light blue ramekins that I’ve been meaning to test out and a version of pots de creme seemed completely appropriate.
Oh right — so back to the fruit. The Sunshine Raspberry is just the most fantastic color. (And I should note is a creation of Drisoll’s.) Kind of a soft magenta meets pale gold ombre that I just want to scoop up and save for my inspiration board. As for the taste, they’re a bit sweeter sans the tart than your typical raspberry and a lot milder. I adore them.
The Sweet Limes, I considered saving for cocktails but am much happier I baked with them instead (because now I have an excuse to go buy more!) They had a moment of glory in The Darjeeling Limited but I never gave them a second thought until I spotted them in the flesh. They’re extremely juicy and sweet (and yellow, in case you were confused by my photo) and were great for the pots de creme because I only needed two to come up with a lot more than the 1/4 cup the recipe called for.
Sweet Lime and Honey Pots De Creme
adapted from Tartelette
1 1/2 cups heavy cream
6 large egg yolks
1/3 cup honey
juice of 2 sweet limes (or 1/4 cup of regular limes)
pinch of salt
Preheat oven to 325.
Heat heavy cream in sauce pan until it begins to simmer. Turn off but keep warm.
Wisk together 6 egg yokes with honey and salt.
Slowly stir in cream, followed by lime juice.
Fill baking dishes a bit less than midway with hot water, place ramekins inside.
Skim off any foam that’s risen in the cream mixture and fill each ramekin midway.
Bake for 25-30 minutes.
Top with sunshine raspberries and enjoy!