Lemon Posset with Pan-Fried Shortbread Crumbs
In this recipe from Florida chef Jeffrey Jew, caramelized shortbread crumbs add crunch to citrusy puddinglike posset, an English dessert made with curdled cream. This recipe first appeared in our May 2014 issue with the story Life of the Party.
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.