lemon posset. 

lemon posset.

1/4 cup (60g) lemon juice

1 lemon, zested

1/2 cup + 1 tbsp (125g) sugar

2 cups (450g) heavy cream

white chocolate crumb.

2 1/2 cups (450g) white chocolate

2 1/3 cup (300g) milk powder

1 1/2 cups + 1 tbsp (200g) flour

6 tbsp + 1 tsp (60g) cornstarch

1/2 cup + 1 tbsp (125g) sugar

2 tsp (10g) salt

14 tbsp (200g) butter, melted

blueberry meringues.

1 cup (200g) sugar

2 tbsp (15g) freeze dried blueberries, crushed into powder

3 (100g) egg whites

purple food coloring

syllabub.

1 cup (200g) heavy cream

seeds of 1 vanilla bean, scraped

1/4 cup (50g) white wine

3 tbsp (25g) powdered sugar

2 tsp (5g) lemon juice

serving.

1 lemon, zested

1 carton of blueberries

posset.

Place sugar, cream and zest in a pan and gently heat to melt sugar. Stir in lemon juice and boil for 2 minutes. Pour into individual serving bowls (6-8 bowls) cover and let set in fridge for 3-4 hours.

meringues. 

Heat oven to as low as it will go. Line a baking sheet with parchment or a silpat. 

Whisk the sugar and blueberry powder together. In a separate bowl, whisk the egg whites until stiff peaks. Then gradually add in the sugar mix. Once all sugar has been incorporated, add in a few drops of the coloring until you reached your desired color. Transfer to a piping bag. Pipe half inch thick lines onto the baking sheet. 

Cook in oven until completely dry, 2-2 1/2 hours. Let cool completely, then break into pieces.

white chocolate crumb.

Oven 325 degrees F. Line a baking sheet with parchment or a silpat.

Mix the milk powder, flour, cornstarch, sugar and salt together in a bowl. Slowly add in butter to form a crumb. Spread onto sheet and bake until just golden, 10-15 minutes. Remove from oven and let cool. Transfer to a bowl.

Melt the white chocolate using a bain marie. Then pour over the crumbs and stir to evenly coat. Spread out over a baking sheet then chill until chocolate in set.

syllabub.

Place cream in a bowl with the seeds of the vanilla. Whisk the cream, gradually adding the lemon juice, wine and powdered sugar. Whisk until cream is thick enough to hold itself. Chill until ready to use. 

serving. 

Top the posset with 2 quenelles or spoonfuls of the syllabub. Then sprinkle with blueberries, meringue and white chocolate crumb. Top with lemon zest.

@TonyFleming

This recipe has a lot of steps, many components and hours till its done. Thats why I had waited a year to make it. It just always seemed like a little bit too much work than I was willing to do. So once finally making it, I realized it is far easier than the long recipe looks. And has the added bonus of tasting ridiculously good. I am not a fan of pudding so I wasn't sure if a posset would be for me. It sets up thicker than a pudding and is just lightly sweetened, with a great tartness from the lemon. The crunchy little bits on top made it. The sweet white chocolate crumb and the dry crisp meringue were perfect. I had never heard of a syllabub either, I thought it would be like whipped cream. So different, so much better. Doesn't taste of wine, but just has a sharp finish that cuts through all the heaviness of the cream. 

The original recipe called for lavender meringues not blueberry. Another reason I waited so long to make it. Lavender is not my thing. I've baked with it a few times, and never liked it. So it took me a while to figure out an appropriate alternative. Rose might have been good. I've gotten rose sugar before and thought it was awesome. But expensive. And I'm 'thrity' aka very cheap, so something else, something cheaper was needed. So when I had randomly bought some blueberries for a acai bowls in the morning, freeze dried ones crushed into a powder came to mind. Then adding fresh blueberries to the dish seemed necessary to reenforce the flavor. 

Yeah so all in all, this dessert was fucking awesome. The end. Go make it. Worth the little extra effort.