Lemon Posset with Cardamom Ginger Cookies
Lemon Posset with Cardamom Ginger Cookies is a light and creamy make ahead dessert that is perfect for a brunch or afternoon tea on a warm summer day
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Equipment
- medium saucepan
- Zester
- measuring cups
- Measuring Spoons
- biscuit cutter (SEE NOTES)
- basting brush
- parchment paper
- cookie sheet
Ingredients
Lemon Posset
- 4 cups heavy whipping cream
- 1 ⅔ cup caster sugar (SEE NOTES)
- 2 lemons zested
- 6 tbsp lemon juice (SEE NOTES)
Cardamom Ginger Cookies
- ½ frozen pie crust
- 2 tbsp salted butter
- 2 tbsp sugar
- ½ tsp ginger powder
- ½ tsp cardamom powder
Garnish
- 12 raspberries
- 4 strawberries
- 4 sprigs mint
- 2 tbsp powdered sugar
Instructions
Lemon Posset
- Zest 2 lemons.
- Juice about 4 large lemons to get the 6 tablespoons of juice and set it aside.
- Add the cream, sugar and lemon zest to a medium saucepan and cook on medium heat till the mixture is boiling.
- Reduce the heat to low and cook till the mixture is reduced to 2 cups (about 8-12 minutes).
- Once the mixture is reduced, turn the heat off and add in the lemon juice, stirring constantly till the cream thickens.
- If you want to strain the cream to remove the zest do so at this point (I personally don't).
- Divide the lemon posset into 4 glasses or ramekins and cover with plastic wrap. This is to prevent a skin from forming on top as the posset comes to room temperature.
- Once the dessert is at room temperature, place it in the fridge and chill for a minimum of 6 hours so it can set.
Cardamom Ginger Cookies
- Preheat your oven to 350°F.
- Line a cookie sheet with parchment paper.
- Mix the sugar, ginger and cardamom in a bowl and set aside.
- Defrost and unroll 1 sheet of a frozen 9" pie crust.
- Using a small 2" biscuit cutter cut out as many circles as you can and place them on the cookie sheet.
- Melt the butter and brush it on the cut out cookies.
- Sprinkle the spiced sugar mixture generously on the buttered cookies.
- Bake in the oven for 12 minutes or until the cookies are a light tan color and seem to have crisped up.
Garnishing The Posset
- Once the Posset is chilled, slice the strawberries and place one along with a few raspberries in each glass.
- Place a cookie alongside the berries.
- Add a sprig of mint.
- sprinkle some powdered sugar on top using a small mesh sieve and serve.
Notes
Biscuit Cutter - I use a biscuit cutter rather than a cookie cutter due to it's pretty edges. You're welcome to use or make your cookies any shape.
Caster Sugar - Caster sugar is what the British typically use in their desserts and it's a cross between granulated sugar and powdered sugar. It's usually not available in the US but regular granulated sugar works just as well as a substitute in this recipe.
Lemon Juice - I usually use about 4 large lemons in this recipe. However, since lemons come in different sizes, it's best to measure the juice in tablespoons rather than the number of lemons.
Nutrition
Serving: 1glassCalories: 1364kcalCarbohydrates: 121gProtein: 9gFat: 99gSaturated Fat: 60gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 284mgSodium: 215mgPotassium: 398mgFiber: 4gSugar: 103gVitamin A: 3737IUVitamin C: 51mgCalcium: 191mgIron: 2mg
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