Lemon Posset with Pan-Fried Shortbread Crumbs
**From SAVEUR issue no. 165** In this recipe from Florida chef Jeffrey Jew, caramelized shortbread crumbs add crunch to citrusy puddinglike posset, an English dessert made with curdled cream.
Yield: serves 6
For the Posset
- 3 cups heavy cream
- 1½ cups sugar
- ½ cups fresh lemon juice
- 4 grapefruit (2 pink or red, 2 white), supremed, for garnish
For the Shortbread
- 8 tbsp. unsalted butter, softened
- ¼ cups sugar
- 1½ tbsp. grated lime zest
- ¼ tsp. kosher salt
- 1 cup flour, plus more
- 3 tbsp. olive oil
- Make the posset: Bring cream and sugar to a boil in a 4-qt. saucepan. Reduce heat to medium-high; cook, stirring constantly, until slightly reduced, about 3 minutes. Remove from heat; stir in lemon juice. Pour mixture through a fine-mesh strainer into a measuring cup; divide between six 8-oz. ramekins and chill until set, about 3 hours.
- Make the shortbread: Using an electric hand mixer, cream butter and sugar until fluffy. Mix in ½ tbsp. lime zest and the salt. With the motor running, slowly add flour until dough forms. Transfer dough to a lightly floured surface; knead until dough is smooth, 3–4 minutes. Form into a disk and wrap in plastic wrap; chill 1 hour.
- Heat oven to 350°. Press dough evenly onto a parchment paper–lined baking sheet; bake until pale golden, about 15 minutes. Let cool and crumble. Heat oil in a 12” non-stick skillet over medium-high heat. Cook shortbread crumbs until golden brown, 3–4 minutes; let cool. To serve, sprinkle shortbread crumbs over posset; garnish with grapefruit supremes and remaining zest.