Tuesday, November 27, 2018

Lemon Gingersnap Posset – A Lemon Pudding to Die For

This lemon posset 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 egg-free, starch-free, and gelatin-free. As if that wasn’t enough, it only takes three ingredients, and could not be easier to make. Notwithstanding its calorie count, this may be the perfect special occasion dessert.

Like I said in the video, I used lemon since my posset was being paired with gingersnap crumbs, but the first time I ever had this it was done with lime and graham cracker crumbs, and was equally stellar. Next time I think I’ll try it with both, since once you experience this magical mixture, there’s always going to be a next time.  

This reminds me a lot of lemon curd, especially with how perfectly it pairs with fresh seasonal fruit, but the lemon flavor is even more intense, despite actually using less juice. It’s also significantly faster and easier to make. So yes, this does seem too good to be true, and yet somehow it is, which is why I really do hope you give this lemon posset a try soon. Enjoy!

Makes 4 Portions of Lemon Gingersnap Posset:
2 cups heavy cream
2/3 cup white sugar
1 generous tablespoon grated lemon zest
1/4 cup freshly squeezed lemon juice
1/2 cup crushed gingersnaps, or other crunchy cookie
4 or 5 teaspoons melted butter, or enough to moisten crumbs
whipped cream and seasonal fruit to garnish


Unknown said...

Would orange work? Or is it not acidic enough to set up?

Claire Swarner said...

Hey Chef John!

My boyfriend has been following you for awhile and watches your videos every Tuesday and Friday. There is nothing I would love more than to buy a signed book from you addressed to him for Christmas.

I know it's a pretty far out request, but I figured it couldn't hurt to ask. And I am definitely willing to pay extra for the added work of a personalized signature.


Unknown said...

What do you think would happen if one made this in a pie or bar form, rather than in the individual cups?

Unknown said...

I do low carb eating, (ignore the calories, count the carbs) and this is an awesome recipe for something satisfying. I made it last night without the cookie bottom and ate it something like a pudding. Perfect! Next time I'm going to try blood orange instead of the lemon, and after that, maybe Key lime. Thanks for recipe! Yum.

aimee adler said...

Thanks,Chef John!Great recipe. Love your videos--keep up the good work!

tamir said...

Merry Christmas,
Very nice and informative post. Please keep it up. If you want to read short christmas message you have to see the link
Thank you,

reginabee said...

excited to try this I believe it is also called syllabub, or is that different since the whipped cream is whipped cold and then you add limoncello and caster sugar? in any event, the same ingredients but I am going to try to cook it , it also looks close to panna cotta but no gelatin! you are a GENIUS Chef John!

H said...

I couldn't figure out where else to post this so posting here. This is not related to lemon ginger posset. I have a food wish. I've been reading about West Virginia pepperoni rolls. Could you figure out how to make those and show us how? Thanks, Chef. Regards.

salama2top said...

Chef John hi, could you please make the Scottish porrige

Curby Weaver said...

Chef John: Love your videos. I'd like to give YOU a baking tip!

Instead of pre-baking a pie crust using ceramic balls to keep it from distorting, Put a cast iron fry pan in the oven BEFORE you pre-heat it. Just be sure it's upside-down.

Make your pie using uncooked pie dough, then place the prepared pie on top of the upside-down iron fry pan in the oven.

The heat absorbed by the fry pan will assure you a crisp bottom crust. The sides will even be crisp!

I've been doing this for decades, and the only time it didn't work is that one time I forgot to put the fry pan in the oven until after the oven was pre-heated.

Try it. It's easier than weighted balls & pre-cooking the crust.

MaryMcC said...

This looks delicous! So if I wanted to do lime, would I just sub lime for lemon or might the quantity be different?

Don said...

This is so easy and looks so elegant - going to make a keylime version for Christmas here in Florida!

PHD said...

Thank you Chef John. I made this and happy to report it was amazing. I added a tiny bit of cardamom to the cream after removing it from the stove.

Sophia4 said...

Hey John, the link to this from the YouTube vid goes to the main blog page. Cheers

Unknown said...

I made a Keto version with Stevia and crisp keto cookies and it was amazing! So I incredibly smooth and tangy. I served it topped with raspberries. Question is, can I use this trick to thicken sauses and cream soups or is it only when the cream cools that it thickens up? I’ll have to experiment. If it doesn’t work it won’t be the first disaster in my kitchen.

Unknown said...

I made these tonight. They have great fresh creamy flavor and the ginger snap base is a nice contrast. Half cup servings are plenty as this is rich! Thanks to Chef!

Sophia4 said...

Dear John, I made this today and it turned out Ok, quite delicious for a beginner. My mixture did not create the same yield as yours but am not sure why.
Could it be that here in NZ our cream for whipping is 37% fat where US double cream is higher? Or perhaps due to it cooking hotter than yours? I found it hard to keep mine at a low bubble, it was foaming a lot.
Any comments appreciated.
Thanks, Sophia
PS, my food wish is for you to make Scottish potato scones, aka Tatties or Tattie scones. Yum

Anna Rogg said...

I did three batches one after the other instead of tripling the recipe (I wasn't entirely sure that would work).

I think it's important to keep the cream on a rolling boil to reduce it somewhat. When I did the first batch the heat was too low, the cream was just gently moving, so I ended up with 18oz instead of 16oz. Ten guests are coming to dinner tomorrow and then I'll know if there's a marked difference in texture/density between batch #1 and batches #2 & #3. But this recipe is a keeper, really delicious!

I've made the gingersnaps twice (and I'm really not into cookies). There's definitely going to be a third time -- next Christmas perhaps -- but then I'll definitely make them thinner, I think bamboo skewer thickness would be fine.

I have made several of Chef John's recipes and been very happy with most of them!

Jerry said...

I've made Chef John's recipes so often, it seems appropriate to set a place at the table for him. We don't, but it wouldn't be weird. Merry Christmas, Chef!

Unknown said...

WOW! This is my family's new favorite dessert!! Thank you for this awesome recipe, then again all your recipes are fabulous. Happy new year!

IQzminus said...

I just made some of the lemon posset, and wow.
It is true just like chef John said this is the best dessert I've never heard of.
Why haven't I heared of this before?
It is one of the most delicious things I've ever eaten.
This is like if lemon curd and panna cotta had a love child, but somehow it's even better than that.
And it is so simple??
And that texture is just pure magic.

If you like lemon flavored desserts, this is probably the dessert of your dreams. Sure is for me.

Kate said...

This is amazing, and so simple! I have made it several times, with lemon and lime, and also made it sugar-free (with erythritol) which works absolutely fine. I am however dubious about the name. A posset to me is a hot drink containing spirits (synonym for toddy). To solve the dilemma I ate the dessert with a glass of rum. Cheers and thanks for a lovely keeper recipe!

sogroig said...

Amazing results. I boiled the cream with the zest then strained and added the juice. Is there any reason the way shown would be prefered?


My god i made this but with this cream-sugar ration it is VERY sweet. Dont you guys find it too sweet?

Kate said...

I have made this at least 5 times so far, either with sugar or erythritol. I have always sweetened to taste so not sure about the ratio. I don't like overly sweet desserts. Nowadays I usually slip the crumbs and put chopped fruit on the bottom.