Lemon Brûlée Posset: A Zesty Twist on a Classic Dessert

Are you searching for a dessert that's both elegant and easy to make? Look no further than the trending "Lemon Brûlée Posset." This delightful treat combines the creamy, tangy goodness of a traditional lemon posset with the satisfying crackle of a brûléed sugar topping. It's the perfect dessert to impress your guests or simply enjoy as a luxurious treat for yourself.

What is a Posset?

Before we dive into the recipe, let's briefly touch upon what a posset is. A posset is a traditional British dessert that dates back centuries. It's incredibly simple, typically made with just a few ingredients: cream, sugar, and an acidic component like lemon juice. The acid reacts with the cream, causing it to thicken into a silky, spoonable custard without the need for eggs or gelatin. The result is a surprisingly light yet rich dessert with a beautiful balance of sweet and tart.

Why the "Brûlée" Twist?

Adding a brûlée topping elevates the classic lemon posset to a whole new level. The crisp, caramelized sugar provides a delightful textural contrast to the smooth, creamy posset underneath. It also adds a subtle smoky sweetness that perfectly complements the bright lemon flavor. Plus, the act of torching the sugar is always a fun and impressive touch!

Here's what you'll need and how to make this show-stopping dessert.

Lemon Brûlée Posset Recipe

Yields: 4 servings

Prep time: 15 minutes

Chill time: 4-6 hours (or overnight)

Cook time: 10 minutes

Ingredients:

600ml (2 ½ cups) Double Cream (heavy cream)
150g (¾ cup) Caster Sugar (superfine sugar)
120ml (½ cup) Fresh Lemon Juice (from 2-3 lemons)
Zest of 1 Lemon (for extra flavor and garnish)
2-4 tablespoons Granulated Sugar (for brûlée topping)

Equipment:

Small saucepan
Whisk
Fine-mesh sieve (optional, for smoother posset)
Four small serving ramekins or glasses
Kitchen blow torch

Instructions:

Combine Cream and Sugar: In a small saucepan, combine the double cream and caster sugar. Heat over medium heat, stirring continuously with a whisk, until the sugar has completely dissolved and the mixture is just about to come to a boil. Do not let it boil vigorously.
Add Lemon Juice: Remove the saucepan from the heat. Slowly pour in the fresh lemon juice, whisking constantly for about 1-2 minutes. You'll notice the mixture start to thicken almost immediately. This is the magic of the posset!
Strain (Optional) and Pour: If you prefer an extra-smooth posset, strain the mixture through a fine-mesh sieve into a clean bowl. Then, carefully pour the posset into your four serving ramekins or glasses.
Chill: Cover the ramekins with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until thoroughly set. The longer they chill, the firmer they will become.
Brûlée Top (Just Before Serving): Just before serving, uncover the chilled possets. Sprinkle about ½ to 1 tablespoon of granulated sugar evenly over the top of each posset. Use a kitchen blow torch to caramelize the sugar until it turns a deep amber color and forms a crisp crust. Be careful not to burn it!
Garnish and Serve: Garnish with a sprinkle of fresh lemon zest, a few berries, or a shortbread biscuit if desired. Serve immediately and enjoy the satisfying crack of the brûlée topping!

Tips for Success:

Fresh Lemon Juice is Key: Do not use bottled lemon juice; the flavor will not be the same.
Don't Over-Boil: Gently heat the cream and sugar. A rolling boil can cause the cream to separate when the acid is added.
Chill Thoroughly: Proper chilling is essential for the posset to set correctly.
Brûlée Just Before Serving: The brûlée topping is best when fresh and crisp. If made too far in advance, it can soften.

Conclusion

The Lemon Brûlée Posset is a testament to how simple ingredients can create an extraordinary dessert. Its bright, refreshing flavor, combined with the delightful texture of the brûlée, makes it an unforgettable treat. Give this trending recipe a try, and prepare to delight your taste buds!

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