The recipe and word “posset” date from medieval times and refer to the small pot in which the dessert was presented. This recipe was inspired by a trip to Minneapolis, where
Plan Ahead The lemon posset can be made after the cakes have been brushed with syrup.
|pure vanilla extract||.||.|
|Wondra flour (see Note)|
One Marianne or shortcake pan with 6 cavities, or six 10 ounce (4 by 2 inches) Pyrex dessert dishes, coated with baking spray with flour (if using the dessert dishes, set them on a baking sheet) | A quarter sheet pan or baking sheet lined with plastic wrap
Twenty minutes or longer before baking, set an oven rack in the middle of the oven and
Have ready a fine-mesh or cheesecloth-lined strainer suspended over a
In a small heavy saucepan over very low heat, melt the butter. Raise the heat to low and cook, uncovered, watching carefully to prevent burning. Move away any foam on the surface to check the progress. As soon as the milk solids become a deep brown, immediately pour the butter through the strainer, scraping the solids into the strainer.
Measure or weigh
In the bowl of a stand mixer, using a long-handled wire whisk, lightly combine the eggs, egg yolk, and sugar. Set the bowl over a pan of simmering water (do not let the bottom of the bowl touch the water) and heat just until lukewarm to the touch, stirring constantly with the whisk to prevent curdling.
Set the bowl on the stand mixer and attach the whisk beater. Beat the mixture on high speed for a minimum of 5 minutes. The mixture will more than quadruple in volume and be very thick and airy. (A handheld mixer will take at least 10 minutes.)
Dust about half of the flour (sift it if substituting the flour mixture described in the Note) over the remaining egg mixture and fold it in gently but rapidly with a large balloon whisk, slotted skimmer, or silicone spatula until almost all the flour has disappeared. Repeat with the remaining flour until all traces of flour have disappeared.
Fold in the butter mixture just until incorporated. With a silicone spatula, reach to the bottom of the pan to be sure to moisten all the flour.
To prevent the collapse of their delicate foam structure while still hot, the cakes must be unmolded as soon as they are baked. Have ready a small metal spatula and a wire rack lightly coated with nonstick cooking spray. Immediately loosen the sides of the cakes with the small metal spatula. Place the wire rack on top of the pan and invert it. The Pyrex dishes need to be inverted individually. Cool completely.
When the cakes are cool, place them on the prepared sheet pan. Brush the cakes all over with the syrup, especially on the sides and on top of the sides around the indentation. There will be
If the cakes were baked in custard cups, leave them inverted and use a small sharp knife to cut a
Allow the syrup 3 hours to distribute into the cakes before applying the apple glaze.
With a small, clean artist’s paintbrush or pastry brush, brush the glaze onto the cakes, covering the sides and top border well to keep them from drying. Let the glaze set for 30 minutes before filling the cakes.
Refrigerate the shortcakes, uncovered, for at least 2 hours to set. When set, the lemon posset will have a smooth sheen. If not serving at once, set the shortcakes in an airtight container and refrigerate.
To serve, let the shortcakes sit for 10 minutes at room temperature. The tops of the possets and the plates can be sprinkled with powdered lemon zest. If desired, garnish with curled strips of lemon zest.
Airtight: room temperature, 1 hour; refrigerated, 2 days. Do not freeze, because the texture will become less smooth.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.