Lemon Gingersnap Posset Food
LEMON GINGERSNAP POSSET
In Shakespeare's 'Hamlet,' posset was the sweet spiced drink used to poison someone. Since then it has evolved into a dessert that seems too good to be true. Not only does it feature a rich, thick, luxurious texture and intense, clean citrus taste, but it's also free of eggs, starch, and gelatin. The lemon flavor is even more intense than that in lemon curd, despite using less juice. Garnish with whipped cream and pomegranate, or any seasonal fruit.
Provided by Chef John
Categories Lemon Desserts
Time 4h39m
Yield 4
Number Of Ingredients 5
Steps:
- Place gingersnap crumbs in a bowl and pour in melted butter. Mix until crumbs are well moistened. Transfer a few tablespoons of the crumbs into 4 small glasses; tamp down to compress into a crust. Chill crusts until firm.
- Grate lemons to get 1 heaping tablespoon of zest. Squeeze 1/4 cup juice into a bowl.
- Pour heavy cream into a large heavy-bottomed saucepan. Add sugar and set heat to medium-high. Mix and bring to a boil. Immediately reduce heat to medium; adjust as needed to maintain a gentle bubble. Cook, stirring occasionally, for exactly 9 minutes. Watch to make sure cream does not boil over. Remove from heat and stir once more.
- Add lemon zest and juice to the cream and whisk until well combined; mixture will thicken slightly. Let rest for 10 minutes.
- Set a sieve over a glass measuring cup, or any container suitable for pouring. Strain lemon-cream mixture through the sieve, ending up with about 2 cups. Pour mixture carefully over the chilled crusts. Place glasses on a tray and cover with plastic wrap. Refrigerate until set, 4 hours to overnight.
Nutrition Facts : Calories 651.5 calories, Carbohydrate 51.8 g, Cholesterol 173.8 mg, Fat 50.7 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 30.6 g, Sodium 130.6 mg, Sugar 38.8 g
LIGHT AND TANGY LEMON POSSET
Since I first posted this, I made it. As my English daughter-n-law says - bootiful! Just bootiful! It is superbly rich and I would halve it the next time I make it. I also served it with vanilla ice cream as it was too much to eat a bowlful on its own. It is delicious.
Provided by Sherrie-pie
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut half a lemon into slices. Cut each slice into quarter segments, brush them all over with a little of the egg white and coast in 25g of the caster sugar. Reserve.
- Finely grate the rind and squeeze the juice of the remaining 1 1/2 lemons. Add to the double cream, then whisk the mixture until it forms soft peaks.
- Whisk remaining eggs whites until stiff, whisk in remaining caster sugar.
- Fold egg whites into lemon flavoured cream then very gently fold in 45 ml (3 tablespoons) of the lemon curd, using a metal spoon.
- Spoon into a serving dish and then decorate with drizzles of the remaining lemon curd and the sugar-coated pieces of lemon. Serve with cape gooseberries, if desired.
Nutrition Facts : Calories 608.1, Fat 56.8, SaturatedFat 35.2, Cholesterol 209.6, Sodium 86.6, Carbohydrate 24.9, Fiber 1.7, Sugar 16.9, Protein 5.4
LEMON POSSET WITH BERRIES
Make and share this Lemon Posset With Berries recipe from Food.com.
Provided by onlyonecannoli
Categories Frozen Desserts
Time 42m
Yield 2 Cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine cream, sugar, and zest in medium sized heavy saucepan and bring to a boil. Continue to boil for 10-12 minutes, stirring frequently making sure a sugar has dissolved. If mixture begins to boil over, remove momentarily from heat.
- Remove from heat, add lemon juice and allow to cool, a skin will form on top. Strain mixture through a fine mesh sieve, discarding zest. Carefully pour evenly into 8 small espresso sized cups.
- Place cups on a small baking sheet and refrigerate uncovered for 2-3 hours. Plastic wrap may be used to cover after 3 hours. Garnish with berries before serving.
Nutrition Facts : Calories 280.6, Fat 22.1, SaturatedFat 13.7, Cholesterol 81.5, Sodium 23.1, Carbohydrate 21.1, Fiber 1.1, Sugar 17.7, Protein 1.4
LEMON GINGERSNAP POSSET
In Shakespeare's 'Hamlet,' posset was the sweet spiced drink used to poison someone. Since then it has evolved into a dessert that seems too good to be true. Not only does it feature a rich, thick, luxurious texture and intense, clean citrus taste, but it's also free of eggs, starch, and gelatin. The lemon flavor is even more intense than that in lemon curd, despite using less juice. Garnish with whipped cream and pomegranate, or any seasonal fruit.
Provided by Chef John
Categories Lemon Desserts
Time 4h39m
Yield 4
Number Of Ingredients 5
Steps:
- Place gingersnap crumbs in a bowl and pour in melted butter. Mix until crumbs are well moistened. Transfer a few tablespoons of the crumbs into 4 small glasses; tamp down to compress into a crust. Chill crusts until firm.
- Grate lemons to get 1 heaping tablespoon of zest. Squeeze 1/4 cup juice into a bowl.
- Pour heavy cream into a large heavy-bottomed saucepan. Add sugar and set heat to medium-high. Mix and bring to a boil. Immediately reduce heat to medium; adjust as needed to maintain a gentle bubble. Cook, stirring occasionally, for exactly 9 minutes. Watch to make sure cream does not boil over. Remove from heat and stir once more.
- Add lemon zest and juice to the cream and whisk until well combined; mixture will thicken slightly. Let rest for 10 minutes.
- Set a sieve over a glass measuring cup, or any container suitable for pouring. Strain lemon-cream mixture through the sieve, ending up with about 2 cups. Pour mixture carefully over the chilled crusts. Place glasses on a tray and cover with plastic wrap. Refrigerate until set, 4 hours to overnight.
Nutrition Facts : Calories 651.5 calories, Carbohydrate 51.8 g, Cholesterol 173.8 mg, Fat 50.7 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 30.6 g, Sodium 130.6 mg, Sugar 38.8 g
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