Description
This delightful Lemon Posset Brûlée is a velvety, citrus-infused British dessert that blends creamy, rich heavy cream with fresh lemon juice and zest. Topped with a crisp, caramelized sugar crust, it offers a beautiful balance of tartness and sweetness, perfect for an elegant yet simple treat served in lemon shells.
Ingredients
Scale
Main Ingredients
- 1 cup heavy cream
- ¼ cup granulated sugar (plus more for brûlée topping)
- 1 to 1½ lemons (for zest and juice, plus halves for serving)
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Prepare Lemons: Rinse the lemons thoroughly, slice them in half, and carefully scoop out the flesh to create hollow lemon shells for serving.
- Extract Lemon Juice: Manually squeeze the lemon halves using your hands or a lemon squeezer, straining the juice through a fine sieve to remove seeds and pulp.
- Heat Cream Mixture: In a saucepan, combine heavy cream, granulated sugar, and lemon zest. Warm gently over medium-low heat, stirring occasionally, until the mixture slightly thickens and sugar dissolves, about 5-7 minutes.
- Incorporate Lemon and Vanilla: Remove the saucepan from heat and stir in the fresh lemon juice and vanilla extract, ensuring the mixture is well combined.
- Strain Mixture: Pass the lemon and cream mixture through a fine sieve again to achieve a silky smooth texture, then allow it to cool for about 10 minutes at room temperature.
- Fill and Chill: Pour the strained mixture into the hollowed lemon halves. Place them in the refrigerator and chill for at least 1 to 2 hours until set and firm.
- Caramelize Sugar Topping: Just before serving, sprinkle a thin, even layer of granulated sugar on top of each lemon posset. Using a kitchen blowtorch, carefully caramelize the sugar to create a crisp, golden brown brûlée crust.
Notes
- The lemon zest adds fresh citrus aroma, so avoid using the bitter white pith.
- Chilling time can be extended up to 4 hours for a firmer set.
- If a blowtorch is not available, briefly place under a hot broiler watching carefully to avoid burning.
- Use heavy cream for the best creamy texture; substitutes may alter consistency.
- This dessert can be made a day in advance, keeping the brûlée topping until just before serving.
