Butter Cream Pots
A wholesome, creamy dessert with a subtle hint of orange (if you choose to include the zest), lightly sweetened with honey and set just as you like it — from softly spoonable to a firmer, creamier gummy-like treat. Made with boiled eggs, butter, and natural gelatine, it’s a perfect chilled dessert.
Inspired by a trip to Norway, and with a few tweeks, this recipe is naturally gluten-free and refined sugar-free — a lovely way to offer something nourishing and sweet for children or guests.
Ingredients (makes about 6 mini pots)
- 5 hard-boiled eggs (peeled and cooled)
- 90 g soft butter
- 2 tbsp honey (or to taste)
- Zest of ¼–½ organic orange, very finely grated (optional)
- ½ tsp vanilla extract (optional)
- Pinch of sea salt
- ⅓-1 tbsp good quality powdered gelatine*
- 1–2 tbsp cold water (for blooming gelatine — adjust based on amount used)
*The more gelatine you use, the firmer and more “gummy-like” the texture. Less gelatine gives a creamier, spoonable result.
Method
- Prepare the egg base
Separate the yolks and whites of the boiled eggs. Mash the yolks thoroughly with a fork. Finely chop the whites if using. - Make the cream filling
Gently soften the butter over low heat and stir in the honey to liquefy, without letting it get too hot. Stir in the orange zest, vanilla (if using), and sea salt until smooth.
Add the mashed yolks, chopped whites, and butter-honey mixture into a mixing bowl or tall cup. Blend with a stick blender for about 1 minute until smooth and fully combined. - Bloom and melt the gelatine
Sprinkle the gelatine over cold water in a small bowl. Let it sit for 5–10 minutes to bloom and absorb.
Place the bowl over a pan of simmering water (double boiler) and stir until the gelatine melts into a clear liquid. Do not boil. - Incorporate the gelatine
Add a spoonful of the egg–butter mixture to the melted gelatine and stir.
Pour this back into the main bowl and stir or whisk briskly until evenly combined. - Chill
Pour into small ramekins or jars, or into a tray lined with parchment if you’d like to cut into cubes or shapes once set.
Chill in the fridge for 2–3 hours, or until set to your desired consistency.
Keep chilled and enjoy within 3–4 days.
Notes
- For a creamier, more pudding-like texture, use around ⅓ tbsp gelatine.
- For a firmer, sliceable consistency, use closer to 1 tbsp gelatine.
- Use unwaxed organic orange, and avoid grating the bitter white pith.
- You can adjust the sweetness to suit your taste.
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