News & Press
News & Press
Spring Lemon Posset Recipe
LEMON POSSET, MACERATED STRAWBERRIES, BUTTERED PECANS
Recipe by Chef Brian Sutton
Lemon Posset is a traditional English dessert that is quick and easy. It is one of my favorite desserts as it is silky smooth and refreshing. It pairs beautifully with Joseph Phelps Delice.
1 quart heavy cream
1 cup, plus 3 tablespoons sugar
1 vanilla bean
Zest and juice of 4 lemons
1 pint strawberries
1 cup pecans
2 oz butter
Mint for garnish
Begin by cooking the pecans. This can be done a day before, if needed. Over a medium heat melt the butter and add the pecans, toss until the butter begins to froth and turn darker (beurre noisette). You can also achieve this by cooking in the oven at 350 degrees for approximately 7-9 minutes. Once pecans are cooked, sprinkle with a touch of salt and remove from pan onto a paper towel. Store until needed.
For the posset, zest and juice the 4 lemons. Meanwhile, bring the cream, sugar and seeded vanilla pod to a simmer. Add the zest and juice to the mixture and cook for 5 minutes, careful not to boil over. Pass through a fine sieve and pour into ramekins or a mold and refrigerate for 4-6 hours.
Fifteen minutes prior to serving the possets, cut the strawberries into wedges and sprinkle with a little bit of sugar and toss. Garnish the possets with the strawberry salad and sprinkle the toasted pecans. Finish with a little mint and enjoy.
Image: Emma K. Morris