Best 2 Lemon Gingersnap Posset Recipes
Welcome to the world of tantalizing flavors and delightful textures! In this article, we will embark on a culinary adventure to discover the best recipe for a dessert that combines the zest of lemon and the warmth of gingersnap cookies – the Lemon Gingersnap Posset. This classic English dessert, known for its creamy, velvety texture and burst of citrusy goodness, is sure to delight your taste buds. Join us as we explore the world of possets, uncover their rich history, and delve into the secrets of creating the perfect Lemon Gingersnap Posset that will leave you craving for more.
Here are our top 2 tried and tested 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
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
Tips:
- Choose the right ginger snaps. Not all ginger snaps are created equal. For this recipe, you'll want to use a soft, chewy ginger snap that will dissolve easily in the milk mixture. Avoid hard, crunchy ginger snaps, as they will not dissolve as well and your posset will be grainy.
- Use fresh lemon juice. Fresh lemon juice will give your posset a brighter, more vibrant flavor than bottled lemon juice. If you only have bottled lemon juice, use half the amount and add more to taste.
- Don't overcook the milk mixture. The milk mixture should be heated until it is just steaming, but not boiling. If you boil the milk, it will curdle and your posset will be ruined.
- Let the posset cool completely before serving. This will allow the flavors to meld and the posset to thicken.
- Serve the posset with your favorite toppings. Some popular toppings include whipped cream, grated chocolate, and fresh berries.
Conclusion:
Lemon ginger snap posset is a delicious and easy-to-make dessert that is perfect for any occasion. It is light and refreshing, with a perfect balance of sweet and tart flavors. The ginger snaps add a unique and delicious flavor that makes this posset stand out from the crowd. If you are looking for a new and exciting dessert to try, I highly recommend giving lemon ginger snap posset a try.
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