Lemon Posset Brulee
Lemon Posset Brûlée is a delightful dessert that combines the creamy texture of posset with a crispy, caramelized top. It offers a refreshing lemon flavor that is perfect for any occasion. If you love lemon desserts, you may want to consider trying a lemon cream dessert for a different twist!
Why Make This Recipe
This recipe for Lemon Posset Brûlée is incredibly simple and uses only a few ingredients. It’s an excellent choice for impressing guests at dinner parties or enjoying a special treat at home. The light and tangy lemon flavor enhances the creaminess, making it a perfect balance. Moreover, if you want to explore more lemony goodness, you might enjoy a zesty lemon butter cake.
How to Make Lemon Posset Brûlée
Ingredients
- 1 cup heavy cream (or heavy whipping cream)
- ¼ cup granulated sugar (+ more for brûlée)
- 1-1½ lemons (zested)
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
Directions
- Rinse and soak the lemons thoroughly, then pat dry. Slice them in half and scoop out the flesh using a spoon. Insert the tip of the spoon between the skin and the flesh, digging in and working your way around to release it.
- To extract the lemon juice, squeeze the lemon flesh by hand or use a lemon squeezer. Use a sieve to catch the seeds and pulp. Set the lemon juice aside.
- In a large saucepan, combine the heavy cream, sugar, and lemon zest. Stir consistently on medium-low heat until the sugar dissolves and the cream thickens slightly, about 5 minutes. The cream should turn a faint yellow; be careful not to let it boil.
- Turn off the heat and pour in the lemon juice and vanilla. Continue to stir as the cream thickens more.
- For a creamy texture, strain the mixture through a sieve to remove all the zest. Allow the cream to cool for 10 minutes.
- Fill the hollowed lemon halves evenly with the cream mixture. Chill in the fridge for a minimum of 1-2 hours, or overnight.
- Once set and ready to serve, enjoy as is or sprinkle an even layer of sugar on top and brûlée with a blowtorch for a crispy finish.
How to Serve Lemon Posset Brûlée
You can serve Lemon Posset Brûlée in the hollowed lemon halves for a charming presentation. This dessert pairs beautifully with fresh berries or mint leaves for added color and flavor. It’s also delightful when shared with friends over a light meal.
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How to Store Lemon Posset Brûlée
Store any leftover Lemon Posset Brûlée in an airtight container in the refrigerator. It should last for up to 3 days. However, if you’ve brûléed the top, it’s best to do that just before serving for the freshest texture.
Tips to Make Lemon Posset Brûlée
- Ensure that you do not let the cream boil; boiling may alter the texture.
- Use fresh lemons for the best flavor, and make sure to strain the mixture for a smooth finish.
- If you don’t have a blowtorch, you can use the broiler in your oven to caramelize the sugar. Just keep an eye on it, as it can burn quickly.
Variation
You can add different flavors by including herbs like thyme or basil along with the lemon zest. This adds an exciting twist to the classic recipe.
FAQs
-
Can I use different citrus fruits?
Yes, you can substitute lemons with limes or oranges for a different flavor profile. -
Is there a dairy-free version?
You can try using coconut cream or an alternative non-dairy cream for a dairy-free version. -
How do I know when the posset is set?
It should be firm but still slightly jiggle in the center. Chilling it overnight is the best way to ensure proper setting.
Conclusion
Lemon Posset Brûlée is a delicious and elegant dessert that is sure to please anyone who tries it. If you’re looking for more inspiration, check out this recipe by Sarah Stanback-Young for a unique twist. You might also like this four-ingredient version or explore another option at xoxoBella. Finally, for an excellent detailed recipe, refer to Not Quite Nigella. Enjoy your dessert adventure!
Lemon Posset Brûlée
Ingredients
Method
- Rinse and soak the lemons thoroughly, then pat dry. Slice them in half and scoop out the flesh using a spoon.
- To extract the lemon juice, squeeze the lemon flesh by hand or use a lemon squeezer. Use a sieve to catch the seeds and pulp. Set the lemon juice aside.
- In a large saucepan, combine the heavy cream, sugar, and lemon zest. Stir consistently on medium-low heat until the sugar dissolves and the cream thickens slightly, about 5 minutes.
- Turn off the heat and pour in the lemon juice and vanilla. Continue to stir as the cream thickens more.
- For a creamy texture, strain the mixture through a sieve to remove all the zest. Allow the cream to cool for 10 minutes.
- Fill the hollowed lemon halves evenly with the cream mixture. Chill in the fridge for a minimum of 1-2 hours, or overnight.
- Once set and ready to serve, sprinkle an even layer of sugar on top and brûlée with a blowtorch for a crispy finish.
