This delicious Mary Berry St Clements Creams recipe is a quick and creamy dessert perfect for citrus lovers. Made with zesty lemons, juicy oranges, and simple ingredients you likely have at home, it’s a refreshing treat for any occasion. Plus, it’s easy to prepare ahead, so you can enjoy stress-free entertaining!
This St Clements Creams Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed
- 3 oranges, segmented
- 300ml / ½ pint pouring double cream
- 75g / 3oz caster sugar
- Finely grated zest and juice of 2 lemons
- Finely grated zest of ½ orange
How To Make St Clements Creams
- Prepare the base: Divide half of the orange segments evenly into the base of 6 small glass pots.
- Heat the cream mixture: Pour the cream into a saucepan, add the caster sugar, lemon zest, and orange zest. Heat over low heat, stirring continuously, until just before it boils. Remove from heat and let it cool slightly.
- Thicken the cream: Stir the lemon juice into the warm cream mixture until it thickens slightly.
- Assemble the desserts: Spoon the cream mixture over the orange segments in the glass pots. Place the pots in the fridge overnight to set.
- Decorate and serve: Remove the pots from the fridge and top each one with the remaining orange segments before serving.
Recipe Tips
- Use fresh citrus fruits: Always use fresh oranges and lemons for the best flavour. Bottled juice won’t give the same zing.
- Don’t let the cream boil: Heat the cream gently and remove it from the stove just before it boils to keep it smooth.
- Stir continuously: While heating the cream, stir non-stop to avoid the sugar sticking or burning.
- Let the cream cool slightly before adding lemon juice: Adding lemon juice to very hot cream can make it curdle, so allow it to cool a little.
- Set it overnight: To achieve the perfect texture, let the creams chill in the fridge for at least 8 hours or overnight.
How To Store Leftovers
Cool leftovers St Clements Creams to room temperature. Cover the pots with cling film and keep them in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 slice (1 of 8 servings)
- Calories: 385
- Total Fat: 19g
- Saturated Fat: 11g
- Cholesterol: 173mg
- Sodium: 100mg
- Potassium: 206mg
- Total Carbohydrate: 46g
- Dietary Fiber: 2g
- Sugars: 27g
- Protein: 7g
Try More Mary Berry Recipes:
Mary Berry’s St Clements Creams
Description
This delicious Mary Berry St Clements Creams recipe is a quick and creamy dessert perfect for citrus lovers. Made with zesty lemons, juicy oranges, and simple ingredients you likely have at home, it’s a refreshing treat for any occasion. Plus, it’s easy to prepare ahead, so you can enjoy stress-free entertaining!
Ingredients
Instructions
- Prepare the base: Divide half of the orange segments evenly into the base of 6 small glass pots.
- Heat the cream mixture: Pour the cream into a saucepan, add the caster sugar, lemon zest, and orange zest. Heat over low heat, stirring continuously, until just before it boils. Remove from heat and let it cool slightly.
- Thicken the cream: Stir the lemon juice into the warm cream mixture until it thickens slightly.
- Assemble the desserts: Spoon the cream mixture over the orange segments in the glass pots. Place the pots in the fridge overnight to set.
- Decorate and serve: Remove the pots from the fridge and top each one with the remaining orange segments before serving.
Notes
- Use fresh citrus fruits: Always use fresh oranges and lemons for the best flavour. Bottled juice won’t give the same zing.
- Don’t let the cream boil: Heat the cream gently and remove it from the stove just before it boils to keep it smooth.
- Stir continuously: While heating the cream, stir non-stop to avoid the sugar sticking or burning.
- Let the cream cool slightly before adding lemon juice: Adding lemon juice to very hot cream can make it curdle, so allow it to cool a little.
- Set it overnight: To achieve the perfect texture, let the creams chill in the fridge for at least 8 hours or overnight.