Deb shares with you some of her favourite dessert recipes, collected over the years at Clos Riant.


These recipes make use of the delicious lemons and limes that are grown right here on the farm.


3/4 cup sugar
1/4 cup all purpose flour
3 tablespoons butter - melted
2 teaspoons grated lemon peel
1/4 cup lemon juice
3 eggs - yolks and whites separated
1 & 1/2 cups milk

Combine sugar, flour and a pinch of salt.
Stir in butter, lemon peel and lemon juice.
Combine egg yolks and milk; add to flour mix.
Beat egg white til stiff peaks form; fold into mix.
Turn into ungreased 8 x 8 x 2inch baking pan.
Place in larger pan on oven rack.
Fill larger pan with water to depth of 1 inch.
Bake at 350C for 35 - 40 mins or until top is golden and springs back when touched.


1 cup lemon juice, fresh squeezed
1 cup sugar
Zest from 2 lemons
6 egg yolks
10 tablespoons of butter, cut into pieces

Whisk egg yolks and transfer to a saucepan; set aside.

Place lemon juice, lemon zest and sugar in a saucepan.

Heat to simmer or until sugar completely dissolves.

Add butter and continue to heat until butter dissolves.

Gradually pour hot mixture into saucepan with egg yolks, whilst continuously whisking until everything is combined.

Return combined mixture to stovetop and heat until it is just barely thick enough to coat the back of a spoon.



1 cup whole milk

2 envelopes unflavoured gelatin

2 and 1/2 cups heavy cream

1/2 cup sugar

1/4 teaspoon salt

1 vanilla bean - split and scraped

1 cinnamon stick - 5inches

Zest of one lime

Slivered almonds (toasted), shredded coconut, or icing sugar and strawberries for garnish


1. In a small bowl, combine half cup of milk with gelatin. Stir to combine and let sit while heating remaining milk, cream, sugar and salt to a simmer. Add vanilla, cinnamon and lime zest, and cook at a low simmer for 10-12 minutes.


2. Remove from heat and stir milk-gelatin mixture until fully combined. Pour through a fine-mesh strainer into 6-8 ramekins. Chill for 2-3 hours, or until set.


3. To serve, run a thin knife around the insides of the ramekin to loosen pannacotta. Flip ramekin upside down onto serving plate and tap several times to dislodge contents. Garnsh with either slivered almonds, shredded coconut or sifted icing sugar and strawberries.