Lemon Posset Brûlée Recipe
Introduction
Lemon Posset Brûlée is a luscious, creamy dessert that combines the tangy brightness of lemon with a rich, velvety texture. Finished with a crisp caramelized sugar topping, it’s an elegant treat perfect for any occasion.
Ingredients
- 500 ml double cream
- 150 g granulated sugar
- 60 ml fresh lemon juice
- Extra sugar for brûlée topping
Instructions
- Step 1: In a saucepan, combine the double cream and granulated sugar. Gently bring to a simmer over medium heat, stirring occasionally to dissolve the sugar. Allow it to simmer for 3 minutes, then remove from heat.
- Step 2: Stir in the fresh lemon juice until fully incorporated. Pour the mixture into serving glasses or ramekins and refrigerate for at least 4 hours, or until set.
- Step 3: Before serving, sprinkle a thin, even layer of sugar on top of each posset. Use a kitchen torch to caramelize the sugar until golden and crisp, creating the brûlée topping.
Tips & Variations
- Use freshly squeezed lemon juice for the best bright flavor; bottled lemon juice can result in a less vibrant taste.
- For a decorative touch, garnish with a thin lemon slice or zest before serving.
- If you don’t have a kitchen torch, place the sugared possets under a hot grill for a minute, watching closely to prevent burning.
Storage
Store the prepared possets covered in the refrigerator for up to 3 days before caramelizing the tops. Once brûléed, serve immediately as the crisp topping will soften over time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Lemon Posset Brûlée ahead of time?
Yes, you can prepare the possets and refrigerate them for up to 3 days before brûléeing the sugar topping just before serving.
What can I substitute for double cream?
For the best texture and richness, double cream is recommended. Using whipping cream may result in a softer set, and milk is not advised as it lacks the necessary fat content.
PrintLemon Posset Brûlée Recipe
Lemon Posset Brûlée is a creamy, tangy dessert that combines the rich smoothness of traditional posset with a crisp caramelized sugar topping. This luscious treat features a velvety lemon-scented cream base that is chilled until set and then finished with a quick brûlée to create a delightful contrast of textures.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 15 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Ingredients
Posset Base Ingredients
- 2 cups heavy cream
- 2/3 cup granulated sugar
- 3 tablespoons fresh lemon juice
For Topping
- 2 tablespoons granulated sugar (for brûlée)
Instructions
- Simmer the Cream and Sugar: In a medium saucepan, combine the heavy cream and granulated sugar. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is just about to boil. Remove from heat immediately to prevent scorching.
- Add Lemon Juice: Stir in the fresh lemon juice thoroughly into the warm cream mixture. The acidity will help the mixture thicken as it cools.
- Chill the Posset: Pour the lemon cream mixture into individual ramekins or serving glasses. Allow them to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, until set and firm.
- Brûlée the Top: Just before serving, sprinkle an even layer of granulated sugar over the surface of each posset. Using a kitchen torch, carefully caramelize the sugar until it forms a golden-brown, crisp crust. Serve immediately to enjoy the contrast between the creamy base and crunchy topping.
Notes
- Be careful not to boil the cream; overheating can cause it to curdle.
- Use fresh lemon juice for the best flavor and proper thickening.
- If you don’t have a kitchen torch, you can use the broiler, but watch carefully to avoid burning.
- The posset sets best when chilled overnight.
- This dessert can be prepared a day in advance, making it perfect for entertaining.
Keywords: lemon posset, brûlée, lemon dessert, creamy dessert, caramelized sugar topping, British dessert
