Week 13 – Lemon Posset Shortcakes. This week, I’m doing a little happy dance! There have only been a few recipes so far that I’ve really liked but this one tops them all. First, there’s lemon so what’s not to like. Second, I had absolutely no problems making any part of the recipe. Usually, I have my post ready to go by Monday morning but this time, I had some trouble getting the beauty shot I wanted, mainly because I kept eating them so I settled for the one above. More lemon zest?
Anyway, on to the recipe. Like I said, I didn’t have any problems with it but it’s not a quick and easy recipe at all. If you add up the total time for making it and letting things sit like the lemon posset (3-4 hrs.), the syrup (3 hrs.), the glaze (1/2 hr.), filling the cakes partially with the posset (1 hr.), filling the cakes the rest of the way with the posset (2 hrs.) well, it’s not a dessert that you can whip up on the spur of the moment. It’s a day long event. I wonder what Rose does while she’s waiting for things set up. And how in the world does she come up with all these steps?
First you must make the lemon posset. It’s an interesting mixture, just cream, sugar, and Meyer lemon juice. I couldn’t find Meyer lemons so I used regular lemons and increased the sugar by 8 grams. It was really interesting how the mixture set up, kind of like a pudding but more creamier. It was really hard not to eat just that but I didn’t so I would have enough to fill my cakes.
Into the refrigerator it went for 3-4 hours with nothing covering the top, what no PW? You need to have that hard top for a reason.
While the posset was in the fridge, I made the Buerre Noisette, oo la la, actually it’s clarified butter. This is added to the batter.
Then the eggs and sugar are beaten and eventually everything is added together to make the batter, In the mixing bowl with the wire whip attached, whip, whip, whip for 5 minutes. You get a light and fluffy batter.
I filled the shortcake tin, which was made specifically for shortcakes, so cute. I think I should have maybe pushed the batter down a bit in order to fill all the nooks and crannies of the tin but since it was so light, I didn’t want to deflate the batter. I baked them for the correct amount of time and once out of the oven, unmolded them from the tin.
I didn’t get quite the definition of the design that I should have but I think that’s because of how I put the batter in the tin to start with. They still look cute though.
Once the cakes were cool, it was time to put the lemon syrup on them. I forgot to take pictures of this step but it was just lemon juice, water and sugar which was cooked and brushed onto the cakes. They needed to sit for 3 hours to let the syrup soak in. Then after the 3 hours, it was time to put the glaze on the cakes. The gaze was just some apple jelly melted down with a bit of water added. I brushed the glaze on the cakes and let them sit for another 30 minutes.
Now it’s time to “compose the cakes”. I spooned the harder top of the posset into the tops of the cakes. The harder top of the posset keeps the more creamier part from seeping into the cakes. Once that was done, into the fridge for another hour.
Finally, I put the rest of the posset in the cups and put them into the fridge. By now it’s about 7:00 at night and they needed to be in the fridge for at least 2 hours. I would have to wait until the next day to try them. Damn!
Needless to say, they are so good. This is by far my most favorite recipe and I will definitely make these again. It’s funny but Marie had the same thoughts as me. I immediately thought that the cakes looked like Twinkies. I mean the cake itself, not the shape. I really want to get out my Twinkie pan, yes I have one and I’m not ashamed to admit it, and make these cakes again only this time, pipe the lemon posset into the Twinkie and not put the syrup or glaze on them. Sorry Rose but it would be so adorable to do.
Next week it’s Hamantaschen (Purim). I have no idea what that is nor I have I read the recipe for it yet. Whatever it is, it better be as good as these shortcakes.
