Sunday, 2 October 2011
As you may have heard on twitter or facebook, I started my pâtisserie diploma at Le Cordon Bleu in London on Friday!
I'm really excited about starting my training and all the things I'm going to learn (though I'm less enthused about the amount of washing and ironing I'm going to have to do to keep my whites clean and crisp for every session - we lose marks if they're not!). I'm also frankly terrified of my knife set, having been told it's razor sharp and that I will cut myself. Eek.
Lemon posset seems to be having a bit of a moment, particularly on gastropub menus. I don't blame them - it's quick, delicious, prepared ahead and uses only 3 ingredients.
Despite the claims that often get thrown around about it being a historical pudding, I can't find any mention of this form of posset (not the curdled milk and ale drink) in my older cookery books (in any of my books, actually - the recipes I altered are all online). It's thick, rich and creamy but lightened by the lemon. Almost like a subtle, extra creamy lemon curd.
I'm going to try 120g of sugar instead of 140g another time for a bit more zing - hopefully it won't upset the chemistry. I've left the recipe at 140g below but feel free to experiment with less sugar, though I can't guarantee it will work!
(Adapted from a combination of Food 52, James Martin and Nigel Slater)
300ml double cream
140g caster sugar
juice of 1 lemon
Place the cream and sugar in a large saucepan. Put over a medium heat and stir until the sugar has dissolved. Turn the heat up slightly and bring to a boil. Once the mixture is bubbling, keep it going for 3 minutes then remove from the heat. Leave to cool for a minute, then stir in the lemon juice. Leave to cool in the pan for 15 minutes, then pour into ramekins or glasses - 4 bigger portions or 6 smaller. Chill in the fridge for at least 3 hours before serving. Serve alone, with a few summer fruits, a fruity coulis and/or a crisp biscuit such as shortbread.