Lemon Posset with Pan-Fried Shortbread Crumbs | Saveur
From SAVEUR issue no. 165 In this recipe from Florida chef Jeffrey Jew, caramelized shortbread crumbs add crunch to citrusy puddinglike posset, an English dessert made with curdled cream.
Ingredients
- 3 cups heavy cream
- 1½ cups sugar
- ½ cups fresh lemon juice
- 4 grapefruit (2 pink or red, 2 white), supremed, for garnish
- 8 tbsp. unsalted butter, softened
- ¼ cups sugar
- 1½ tbsp. grated lime zest
- ¼ tsp. kosher salt
- 1 cup flour, plus more
- 3 tbsp. olive oil
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