Description
A vibrant and healthy savory dessert course featuring six portions of baking saucepan fruit rinds simmered inside a hot pot until smooth tossed inside a smooth rich emulsion glaze of fresh lemons heavy cream granulated sugar lemon zest and vanilla extract.
Ingredients
1 cup heavy cream
1/4 cup granulated sugar
3 whole fresh lemons
1 1/2 tsp lemon zest
3 tbsp lemon juice
1 tsp vanilla extract
Instructions
Slice 3 whole fresh lemons in half lengthwise scooping the interior flesh pulp out cleanly with a spoon tool to clear the vessels.
Strain the extracted pulp through a mesh sieve to collect 3 tablespoons of raw juice setting the empty skins aside on a tray.
Combine the heavy cream granulated sugar and shaven lemon zest inside a saucepan pan over medium-low heat for 8 minutes.
Stir the components continuously until the sugar dissolves completely and a light cream film layer establishes without boiling.
Remove the pan from the burner fire track stirring in the lemon juice and vanilla extract for 60 seconds to coagulate caseins.
Pour the hot mixture through a fine sieve into a glass cup filtering out separate zest strands to build smoothness.
Divide the cream evenly among the hollowed hulls refrigerating for 2 hours before dusting with extra sugar to torch golden brown.
Notes
Pressing the raw fruit skins completely bone-dry with heavy paper towels before assembling is the secret to a professional-grade crisp jacket for this Lemon Posset Brulee.
Lipid-rich nutrient-dense whole medium lemon crops provide a sophisticated and nutrient-dense foundation while adhering to strict platform platform rules.
This simple raw tossed party starter snack platter starter is naturally pork-free and wine-free for rapid evening gathering trays..
- Prep Time: ~ 5 mins.
- Cook Time: ~ 10 mins.
- Category: Dessert.
- Method: Stovetop Cream Simmering and High-Acid Cold Rest Coagulation.
- Cuisine: Traditional British-American Fusion Dessert.
Nutrition
- Serving Size: ~ 1 cup
- Calories: ~ 170 kcal
- Sugar: ~ 10 g
- Sodium: ~ 15 mg
- Fat: ~ 14 g
- Saturated Fat: ~ 9 g
- Unsaturated Fat: ~ 5 g
- Trans Fat: ~ 0.4 g
- Carbohydrates: ~ 10 g
- Fiber: ~ 0.1 g
- Protein: ~ 1 g
- Cholesterol: ~ 45 mg
Keywords: Lemon Posset Brulee, Lemon Posset, Creme Brulee, Heavy Cream, Lemon Juice, Kitchen Torch, Dessert Cups, New York Recipe.