Lemon Gingersnap Posset Recipes
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
More about "lemon gingersnap posset recipes"
LEMON POSSET (THE EASIEST DESSERT EVER!) - WHAT A GIRL …
Web Jun 14, 2020 Instructions. Bring cream and sugar to boil over a medium-high heat, stirring until sugar dissolves. Reduce heat to medium, and boil …
From whatagirleats.com
Ratings 55Calories 361 per servingCategory Dessert
From whatagirleats.com
Ratings 55Calories 361 per servingCategory Dessert
- Bring cream and sugar to boil over a medium-high heat, stirring until sugar dissolves. Reduce heat to medium, and boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat.
SIMPLY PERFECT LEMON POSSET - SEASONS AND SUPPERS
Web Apr 9, 2020 Step by Step Photos. Step 1: Gather and measure the simple ingredients. Step 2: Add the cream, sugar and lemon zest to a medium …
From seasonsandsuppers.ca
5/5 (10)Total Time 3 hrs 20 minsCategory DessertCalories 363 per serving
From seasonsandsuppers.ca
5/5 (10)Total Time 3 hrs 20 minsCategory DessertCalories 363 per serving
- In a medium saucepan over medium heat, combine the heavy cream, sugar, lemon zest and salt. Bring to a simmer, stirring frequently to dissolve the sugar. Simmer vigorously (meaning somewhere between a gentle simmer and boiling, which was a bit below medium-low on my stovetop), stirring regularly, until the mixture thickens slightly and reduces to 2 cups (test by pouring into a measuring cup to be sure), about 8-10 minutes.
- Remove the pot from the heat and stir in the lemon juice. Let the mixture sit until it has cooled slightly and a skin forms on top, about 20 minutes. Stir mixture. To remove the zest in the mixture (optional), strain through fine-mesh strainer into a measuring cup with a spout. Discard zest. Pour mixture evenly into six small ramekins or small custard bowls.
- Refrigerate, uncovered, until set, at least 3 hours. *For longer refrigeration, cover the top with plastic wrap after the 3 hours, so they don't pick up fridge odours. Can be made and refrigerated for up to 2 days before serving, but top with berries just before serving.
- To serve, top each lemon posset with some berries. To dress it up, add a fresh mint leaf and a dusting of icing/confectioners' sugar.
LEMON POSSET RECIPE
Web May 17, 2015 In a medium-sized pot, bring the cream to a gentle boil over low heat and allow to simmer for 5 minutes. Make sure to cook the cream slowly, as a fast boil will …
From thespruceeats.com
4.1/5 (102)Category DessertAuthor Elaine LemmCalories 375 per serving
From thespruceeats.com
4.1/5 (102)Category DessertAuthor Elaine LemmCalories 375 per serving
LEMON POSSETS | GUEST RECIPES | NIGELLA'S RECIPES | NIGELLA LAWSON
Web Put the cream into a pan with the strips of lemon rind and stir over a low heat until the mixture starts to steam. Add all the sugar and stir until dissolved. Turn the heat off and …
From nigella.com
From nigella.com
LEMON POSSET RECIPE | TASTE OF FRANCE
Web Jun 10, 2020 Bring to the boil and cook for 2-3 minutes, then stir in the lemon juice. Pour into 10 shot glasses or espresso cups and leave to set in the refrigerator. 2 To serve, …
From tasteoffrancemag.com
From tasteoffrancemag.com
LEMON POSSET RECIPE, GINGER SNAPS & PRUNES - GREAT BRITISH CHEFS
Web Lemon posset recipe 10 lemons, juiced and zested 1.14l double cream 300g of caster sugar Ginger snap biscuits recipe 1 1/2 tsp ground ginger 350g of plain flour 100g of …
From greatbritishchefs.com
From greatbritishchefs.com
LEMON GINGERSNAP POSSET | RECIPE | POSSET RECIPE, FRUIT DISHES, …
Web Lemon Gingersnap Posset | Recipe | Posset recipe, Fruit dishes, Lemon Food And Drink Recipe from allrecipes.com Lemon Gingersnap Posset 7 ratings · 4.5 hours · …
From pinterest.com
From pinterest.com
LEMON POSSET RECIPE (NO-BAKE, 5-INGREDIENT) | THE KITCHN
Web Apr 12, 2023 Add the lemon juice and stir to combine. Remove the pan from the heat and let sit until cooled to room temperature, 20 to 30 minutes. Remove the vanilla bean pod if using. Stir and transfer the mixture to a …
From thekitchn.com
From thekitchn.com
POSSET RECIPES | BBC GOOD FOOD
Web Passion fruit posset with pistachio-custard biscuits & fresh pineapple. 4 ratings. Make a posset with passion fruit that's creamy, tart and perfumed. Serve with pistachio and …
From bbcgoodfood.com
From bbcgoodfood.com
LEMON GINGERSNAP POSSET - EASY LEMON PUDDING - FOOD WISHES
Web Save 113K views 4 years ago Learn how to make a Lemon Gingersnap Posset recipe! If you’re not familiar, posset is an amazing egg-free, starch-free, gelatin-free lemon …
From youtube.com
From youtube.com
LEMON GINGER POSSET WITH RASPBERRIES RECIPE - ONE …
Web Apr 17, 2020 Sugar Lemons Fresh ginger Crystalized ginger Raspberries How to thicken this custard A posset is not your typical custard since there are no eggs, starch, or gelatin to thicken it. The acid from citrus juice is …
From onehotoven.com
From onehotoven.com
LEMON POSSET RECIPES - GREAT BRITISH CHEFS
Web 7 Recipes | Page 1 of 1. Lemon and rhubarb posset with pistachio crumb. by Victoria Glass. Lemon posset with raspberries and pine nuts. by Dominic Chapman. Lemon …
From greatbritishchefs.com
From greatbritishchefs.com
LEMON GINGERSNAP POSSET – A LEMON PUDDING TO DIE FOR
Web Nov 27, 2018 2/3 cup white sugar 1 generous tablespoon grated lemon zest 1/4 cup freshly squeezed lemon juice 1/2 cup crushed gingersnaps, or other crunchy cookie 4 or …
From foodwishes.blogspot.com
From foodwishes.blogspot.com
LEMON POSSET WITH BERRIES RECIPE | PBS FOOD
Web Ingredients; 2 cups heavy cream; ⅔ cup (4⅔ ounces) granulated sugar; 1 tablespoon grated lemon zest plus 6 tablespoons juice (2 lemons) 1½ cups blueberries or raspberries
From pbs.org
From pbs.org
LEMON GINGER SNAPS RECIPES ALL YOU NEED IS FOOD
Web 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 …
From stevehacks.com
From stevehacks.com
LIME AND LEMON POSSET RECIPE | BON APPéTIT
Web Apr 30, 2007 Stir in lemon juice and lime juice and cool 10 minutes. Stir mixture again and divide among six 1/2-cup ramekins or custard cups. Cover and chill possets until set, at …
From bonappetit.com
From bonappetit.com
LEMON POSSET RECIPE - TASTING TABLE
Web Mar 30, 2022 Turn off the heat and stir in the lemon zest and juice. Divide the filling between glasses or mason jars, cool to room temperature, then carefully cover and chill …
From tastingtable.com
From tastingtable.com
GINGERSNAPS WITH LEMON SUGAR
Web Dec 15, 2015 For the gingersnaps: Preheat the oven to 325°F. Line two baking sheets with parchment paper. In a large bowl, whisk together the sugar and canola oil until combined. Add the egg and egg yolk and ...
From today.com
From today.com
LEMON POSSET RECIPE, SHORTBREAD & RASPBERRIES - GREAT BRITISH …
Web 4 lemons. 1 gelatine leaf. 2. To prepare the biscuits, preheat the oven to 160ºC/gas mark 3. 3. In a mixing bowl, cream the butter and the sugar. Fold in the flours, mixing well, and …
From greatbritishchefs.com
From greatbritishchefs.com
REFRESHING & CREAMY LEMON POSSET - GEMMA’S BIGGER BOLDER …
Web Jul 5, 2022 Instructions. In a medium saucepan over medium heat, bring the cream and sugar to a boil, stirring until the sugar dissolves. Let the mixture gently boil for 3 …
From biggerbolderbaking.com
From biggerbolderbaking.com
EASY LEMON POSSET RECIPE - BBC FOOD
Web Method Put the double cream and the sugar into a pan over a low heat. Stirring constantly to dissolve the sugar, gently bring the cream to the boil. Simmer the cream for three …
From bbc.co.uk
From bbc.co.uk
You'll also love
