LEMON-LABNEH POSSETS WITH MERINGUE AND BURNT LEMON POWDER
"Simple ingredients made super special" could not be more true of these lemon possets, which are well worth the effort for their perfect combination of creamy, tart, sweet and crispy. A posset is a quintessential British dessert and has a similar consistency to that of a custard or pudding, but acid (lemon juice in this case) is used to set the base as opposed to egg yolks or cornstarch. There are a number of shortcuts you could take, including using store-bought labneh or replacing it with an equal amount of thick-set créme fraîche. You can also use store-bought meringues, crushing them lightly to sprinkle on top. The burnt lemon powder is an added bonus and a great way to use up lemon peel that you may have otherwise discarded. You can use this powder in a number of inventive ways, including sprinkling it over hummus or some roasted vegetables for added depth. If you are making your own labneh, be sure to start the day before.
Provided by Yotam Ottolenghi
Categories custards and puddings, dessert
Time 3h
Yield 8 possets
Number Of Ingredients 11
Steps:
- Make the labneh: Add yogurt and salt to a bowl and mix well to combine. Line a medium sieve with a piece of cheesecloth or a clean tea towel with plenty of overhang. Add yogurt, and pull the overhang up and over the yogurt to encase it. Set the sieve over a bowl and place a weight on top. (A couple of cans - or tins - will do.) Refrigerate for 24 to 48 hours. When ready, discard the liquid collected and store the labneh in a sealed container in the refrigerator for up to 3 days. (You should have about 9 ounces/250 grams of labneh.) If using store-bought labneh, skip this step.
- Measure out a scant 1/2 cup (about 7 ounces/200 grams) of labneh for the possets, and reserve the rest for breakfast or to spread onto toast.
- Prepare the possets: Combine lemon zest, juice and sugar in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Set aside once the sugar has dissolved. In a separate medium saucepan, heat heavy cream (double cream) over medium until it just gently starts to bubble, 7 to 10 minutes. Off the heat, pour all the cream into the lemon mixture and whisk until combined, then whisk in labneh until smooth. Strain mixture through a fine-mesh sieve set over a jug with a spout. Divide mixture across 8 glasses. Refrigerate for at least 4 hours, or overnight if you're getting ahead.
- Prepare the meringue: Heat oven to 350 degrees Fahrenheit/180 degrees Celsius. Spread sugar onto a baking sheet (baking tray) and heat for 10 minutes, until very hot but not melted at all. A couple of minutes before it's ready, add egg whites and cream of tartar to a stand mixer fitted with the whisk attachment (or alternatively, use an electric hand mixer), and beat on medium until frothy, about 1 minute. Remove sugar from oven and turn down the temperature to 250 degrees Fahrenheit/120 degrees Celsius. Turn mixer speed to low and slowly stream in the warm sugar until it's all incorporated. Turn the speed back up to high, and beat until glossy and stiff peaks form, another 5 to 6 minutes. Line a large (roughly 16-by-12-inch/40-by-30-centimeter) baking sheet (baking tray) with parchment paper and use a spatula to thinly spread the mixture onto the lined tray, so it's about 14 by 10 inches/35 by 25 centimeters. Bake for 80 to 90 minutes, until completely dried out. Set aside to cool, about 30 minutes, then roughly break apart into random shards.
- Prepare the burnt lemon powder: Turn oven up to 450 degrees Fahrenheit/240 degrees Celsius. Use a small, sharp knife to cut the peel off the lemons in long strips. (Don't worry if you get some of the pith.) You want about 1 ounce/30 grams in total. Transfer strips to a small, parchment-lined baking sheet (baking tray). Bake for 12 to 15 minutes, until completely dry and almost burned. (They'll shrivel significantly.) Transfer to a pestle and mortar to finely grind, then pass through a sieve, to catch any large pieces. (Discard these.) You should be left with about 1 1/2 teaspoons.
- Segment the lemons: Using the small, sharp knife, trim off any excess peel, then cut between the membranes to release the segments. Roughly chop each segment into 2 to 3 pieces. (Use them all if you like things a little sharp, or keep any extra in the fridge for a vinaigrette or salsa verde.)
- To serve, top possets with lemon segments, a sprinkling of burnt lemon powder and a few meringue shards, serving any extra meringue to dip alongside.
LEMON POSSET
This is the easiest lemon dessert I have ever made, it uses only three ingredients and will always impress guests.
Provided by MARLENE28
Categories World Cuisine Recipes European UK and Ireland English
Time 5h15m
Yield 5
Number Of Ingredients 4
Steps:
- In a saucepan, stir together 3 cups of cream and sugar. Bring to a boil, and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses, and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.
Nutrition Facts : Calories 729.9 calories, Carbohydrate 61.2 g, Cholesterol 207.9 mg, Fat 56.3 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 35 g, Sodium 59.6 mg, Sugar 50.1 g
LEMON POSSET WITH SUGARED-ALMOND SHORTBREAD
Making your own, individual citrus set puddings is even more impressive when served with homemade biscuits for scooping out the cream
Provided by Sarah Cook
Categories Dessert, Dinner
Time 1h5m
Number Of Ingredients 8
Steps:
- Make the posset first. Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min. Turn off the heat and stir in the lemon zest and juice. Divide between pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.
- To make the shortbread, heat oven to 160C/140C fan/gas 3. Whizz the butter and flour together in a food processor until no lumps of butter remain (or rub together with your fingertips). Tip into a bowl and stir in the sugar, ground rice and almonds. Line the base of a roughly 22cm square tin with baking parchment. Tip in the mixture and press it down firmly, making it as flat as you can. Dredge with more sugar and bake for 25-30 mins until pale golden. Cool in the tin.
- Cut the shortbread into shards and serve with the possets and little spoons.
Nutrition Facts : Calories 843 calories, Fat 68 grams fat, SaturatedFat 39 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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