Ah,
Le Creuset. You treat us so well! Every piece of Le Creuset I’ve ever owned, I just love it - the top quality, sturdiness, design and reputation of the brand. Everyone knows that name is synonymous with great cooks and culinary aficionados.
My latest goodies from Le Creuset have been a set of these sweet little
ramekins in their ‘sorbet’ colour range: a set of pastels in the signature glossy enamel which look good enough to eat, like lollies in a sweet shop.
The names of the colours are
Coastal Blue,
Cool Mint, Chiffon Pink,
Marseille,
Dune and Cotton, which all line up with the other classic products in the Le Creuset range of cookware. However, there are other lines with this sorbet selection of colours: ice cream bowls,
square baking dishes,
espresso cups and more. These would make fantastic gifts for a keen cook.
Shop: Le Creuset Mini Ramekin Set of 6 Sorbet, $35.95
Shop: Le Creuset Mini Ramekin Rainbow Set of 6, $31.95
Shop: Le Creuset Mini Ramekin Set of 6 Coastal Rainbow, $31.95
Every home should have a good set of ramekins – they are so multi-functional. Not only for desserts, I use mine to hold condiments, dips, pate, nuts, dukkah, salt and pepper, granola, jam, and much more. They look so pretty around the kitchen and on the table.
The size of the ramekins holds 100ml, which is around one large scoop of ice cream - just perfect for a sweet taste of dessert without being too heavy at the end of your meal. To me, this is the perfect dessert size.
You can bake puddings right within the ramekins, as well. They are oven safe up to 180C. And the ramekins are freezer, microwave and dishwasher safe, as well. You can pre-prepare desserts and pull out from the freezer whenever you need, to thaw in the microwave or bake right from frozen. Individual apple crumbles or molten chocolate puddings would be fantastic – the possibilities are endless with what you can serve in them. Who doesn’t love an individual dessert?
I chose to make a classic, old English dessert in my ramekins called ‘posset’. This dessert has roots all the way back to the Middle Ages and was even featured in one of Shakespeare's works. The best thing about posset is how easy it is, and how few ingredients you need.
The traditional version of posset is made with lemon, sugar and cream. The acid reacts with the fat in the cream to set the pudding without the need for any gelatin or flour to thicken. This makes posset a simple and refreshing end to a dinner party. Make the day before for easy entertaining. I wanted to bring the delicious fragrance of passionfruit to this simple dessert for the Aussie market.
View the Passionfruit Posset Pots Recipe here
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