There is nothing nicer than a desert prepared and served in an individual handmade and decorated, ceramic
ramekin.
They come in all colours from red fire, blue, deep yellow to beautifully decorated provencal colours, are small in size, oven proof, and simply gorgeous. Potteries in the Provence, especially in
Vallauris, are famous for making the nicest small and individual ramekins.
They are perfect for savoury side plates like Cheshire potted cheese, Farmhouse Cauliflower Souffles, Eggs with Three Cheese and Ricotta, Spinach Timbales, Leek Mousse or for deserts like Pana Cotta (equal for clotted cream), Crme Brulee (burnt cream), pots au chocolate or banana puff cups.
Lets start with Pana Cotta, which is a traditionally Northern Italy desert originating in Piedmont. This dessert includes ingredients such as heavy cream, sugar, gelatin, and an individuals choice of flavours for toppings; although it is often created as a vanilla, with sauces spooned over the top.
Here is just one of many recopies:
Take 2 cups of heavy whipping cream, 1 whole vanilla bean, 2 ounces of granulated sugar, 1 envelope unflavoured gelatin, cup cold water, caramel or chocolate syrup, fresh fruit, or any topping you like.
Then, dissolve gelatin in water, pour the whipping cream into a saucepan, take a vanilla bean, cut it open, and scrape it out into the saucepan. Then add the whole bean and add sugar and mix.
Heat the mixture over moderate heat (do not use oil) and simmer for 15 minutes. Remove pan from the heat and remove vanilla bean with tongs and discard. Stir the mixture consistently while gradually dissolving the gelatin/water into the hot whipping cream. Now pour the mixture into the ceramic handmade ramekins (insert here) that have been rinsed out with cold water to chill, put the cups in the refrigerator for 3-4 hours until set. Serve.
This was, of course, one example to use these lovely ceramic
ramekins for a cold dish rather than as an ovenproof dish. But as they are oven proof, they make the ideal dish for anything made in the oven and proof to be the perfect oven to table desert or side order dish.
During the Christmas season the red fire
ramekin you can find in certain ceramic household shops or online are just the best dish to serve individual Christmas Puddings in. They look great, taste great, are greatwhat more does one want on Christmas Day!
