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Lemon Posset Brulee Recipe

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  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 3 hours 25 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: British

Description

A refreshing and elegant dessert, Lemon Posset Brulee combines the creamy texture of a traditional posset with the crisp, caramelized sugar topping of a classic crème brûlée. This no-bake chilled dessert is bursting with tangy lemon flavor and offers a perfect balance between creamy and crunchy textures, making it an ideal treat for any occasion.

Ingredients

Posset Base

  • 2 cups heavy cream
  • 2/3 cup granulated sugar
  • 1/3 cup fresh lemon juice
  • 1 tbsp lemon zest

Brulee Topping

  • 6 tsp granulated sugar

Instructions

  1. Chill ramekins: Place 6 ramekins in the refrigerator or freezer to chill while preparing the posset base; this helps the dessert set evenly later.
  2. Heat cream and sugar: In a saucepan, combine 2 cups of heavy cream with 2/3 cup granulated sugar and heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is hot.
  3. Boil then remove: Bring the cream and sugar mixture to a gentle boil, then immediately remove from heat to prevent burning.
  4. Whisk in lemon juice and zest: Gradually whisk in 1/3 cup fresh lemon juice and 1 tablespoon lemon zest until the mixture is smooth and well combined.
  5. Strain mixture: Pour the mixture through a fine sieve to remove any solids and ensure a silky smooth texture.
  6. Pour into ramekins: Divide the strained mixture evenly among the chilled ramekins.
  7. Set: Allow the mixture to cool slightly at room temperature before chilling.
  8. Refrigerate: Place the ramekins in the refrigerator and chill for at least 3 hours, or until the posset is fully set and firm.
  9. Top: Just before serving, sprinkle 1 teaspoon of granulated sugar evenly over the surface of each posset.
  10. Add sugar topping: Ensure the sugar layer is evenly distributed to create a uniform crust when caramelized.
  11. Torch topping: Using a kitchen torch, caramelize the sugar topping by heating it until it melts and forms a golden, crisp crust. Let it cool for a few minutes before serving to allow the topping to harden.

Notes

  • For best results, use fresh lemon juice and zest to maximize the bright citrus flavor.
  • Be careful not to boil the cream for too long to avoid a burnt taste.
  • If you don't have a kitchen torch, you can place the ramekins under a hot broiler for 1-2 minutes, watching closely to avoid burning.
  • Make sure to chill the posset thoroughly to achieve the correct creamy yet firm texture.
  • This dessert can be prepared a day in advance and chilled until ready to serve.

Find it online: https://ivysrecipes.com/lemon-posset-brulee-recipe/