A Crowd Pleasing Dessert Recipe Lemon Posset
This recipe has a lot of steps, many components and hours till it’s 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 made it, I realized it was far easier than the long recipe looked. 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 like 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 ‘thirty’ aka very cheap, so something else, something cheaper, was needed.
So when I had randomly bought some blueberries for an acai bowl in the morning, freeze-dried ones crushed into a powder came to mind. Then adding fresh blueberries to the dish seemed necessary to reinforce the flavor.
Yeah, so all in all, this dessert was fucking awesome. The end. Go make it. Worth the little extra effort.
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 the sugar. Stir in lemon juice and boil for 2 minutes. Pour into individual serving bowls (6-8 bowls), cover, and let set in the 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 a few drops of the coloring until you reach your desired color. Transfer to a piping bag. Pipe half-inch thick lines onto the baking sheet.
Cook in the 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 butter to form a crumb. Spread onto a 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 is inset.
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 spoonful’s of the syllabub. Then sprinkle with blueberries, meringue, and white chocolate crumbs. Top with lemon zest.
@TonyFleming
