Recipes from the Market Table by Pascale Beale
Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Fig and Lemon Verbena Pots de Crème
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

Many years ago I came across a recipe by Philip Johnson in an Australian magazine for lemon creams that was so simple and quick to make. It resembled more of a lemon posset than a classic pot de crème, but I loved the fact that there were no eggs and no baking. Over the years I have made countless adaptations of this dessert by adding assorted fruit and flavors. In this one, the crème is perfumed with lemon verbena and filled with fresh figs. It’s fragrant, rich and sensuous.

Serves 8 people

2 ½ cups cream — do not use ultra-pasteurized which will cause the pots de crème to separate

5 oz (2/3 cup) sugar

5-6 lemon verbena leaves

1/3 cup lemon juice 

Zest of 2 lemons

16 figs — chopped

3 tablespoons lemon juice

1 tablespoon mild honey

8 figs — split in half to the stem

  1. Pour the cream, sugar and lemon verbena leaves into a medium-sized saucepan over medium heat. Bring to a boil and then remove from the heat. Add the 1/3 cup lemon juice and zest and stir to combine well. The cream will begin to thicken.
  2. Divide the chopped figs among 8 ramekins or small glasses. Fill with the cream and refrigerate for 2 hours.
  3. In a small saucepan, warm the 3 tablespoons of lemon juice and the honey. Mix well.  Place the 8 remaining split figs into a small bowl and drizzle with the lemon-honey mixture. Make sure each fig is well coated.
  4. When the pots de crème have set, carefully place one of the syrup-covered split figs on top of each ramekin.
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