Lemon Posset with Pan-Fried Shortbread Crumbs
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Hand mixer
- Saucepan
- Measuring cup
- Ramekin
- Fine-mesh sieve
- Plastic wrap
- Oven
- Parchment paper
- Baking sheet
- Nonstick skillet
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Refrigerator
- Spoon
- Wooden spoon
- Grater
- Microplane
- Kitchen timer
- Cooling rack
- Measuring spoon
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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