Posted on Monday, 3rd May 2010 by Grace Massa Langlois
After the last couple of weeks of sweets I was looking for something tangy and refreshing, Lemon Posset with Langues de Chats and a few batches of Lime Meltaways definitely fulfilled my craving. I thought for a change I would turn to my vast selection of cookbooks for inspiration. I am a little embarrassed to say that I usually tend to turn to the Internet in search of recipes rather than take a few minutes and go through all the beautiful cookbooks that I have.
Of course, my first stop was Gordon Ramsay’s Sunday Lunch. You’re either in the camp that loves Gordon or in the camp that despises him. I love the man and I enjoy his recipes. He’s such an inspiration for me; he’s been able to realize his dreams despite the demons he’s faced along the way. I like to think I can see the man behind the persona.
I decided on Gordon’s Lemon Posset recipe because it was so simple to make, 3 ingredients, heavy cream, caster sugar and lemon juice. The end result is a very rich, creamy and refreshing dessert. The flavour reminded me of an Italian ice, a frozen dessert that I couldn’t wait to have every time I visited New Jersey. I took Gordon’s recommendation and served Langues de Chats for dipping. The langues de chats were a perfect accompaniment; it is a rich buttery cookie, also referred to as Lingue de Gatto in Italian and Cat’s Tongue in English.
If you want to lighten up the dessert you could add some Italian Meringue, keep in mind, if serving as is, it is quite dense and rich and you will want to serve a small portion, a shot glass is the perfect size.
Both were super simple to make and left me with time to make a few batches of cookies for my niece’s upcoming bridal shower. The Lime Meltaways were perfect, I could whip up a few batches prior to starting the lemon posset and the cookie dough could chill as I made our Sunday dessert.
If you’ve never had the pleasure of tasting a Meltaway, don’t wait any longer you must indulge. Tart and sweet and they actually melt-in-your-mouth, absolutely scrumptious! If you don’t favour the taste of lime you can switch it up and replace the lime juice and zest with lemon or orange. I may just do that for the shower; have a medley of different flavours.
Another of my favourite tangy desserts is Baked Lemon Tart. And if you like the tart and sweet combination my Lemon-Strawberry Cheesecake Cupcakes made with the creamiest lemon curd are to die for!
If you have a moment please take a look at my list of favourite Cookbooks, if you have a favourite you think I should add to my collection please do tell!
Lemon Posset-Langues de Chats-Lime Meltaways
- Lemon Posset
- Langues de Chats
- Lime Meltaways
Gordon Ramsay’s Lemon Posset
(from Gordon Ramsay’s Sunday Lunch)
Makes 8 60 ml (2-ounce) servings
- 300 ml (about 1 1/3 cups) heavy (whipping) cream, 35%
- 75 g (1/3 cup) caster sugar
- Juice 1-2 lemons
- Pour the cream into a small saucepan and add the sugar. Slowly bring to the boil, stirring constantly to dissolve the sugar. Once it comes to the boil, let the cream bubble for a further 3 minutes, stirring continuously.
- Remove the pan from the heat and pour in the juice of 1 lemon, stirring the mixture thoroughly as you do so. It should start to thicken instantly. Taste the mixture and add a little more lemon juice if it’s not tart enough. The posset should be sweet, tangy and creamy.
- Allow to cool for about 5 minutes, then pour into individual glasses. Cover with plastic wrap and chill in the refrigerator for at least 3 hours or overnight. If the possets are very firm, take them out of the refrigerator 15 minutes before serving to soften. Serve with dessert biscuits, langues de chats or almond biscuits.
Langues de Chats
(from Martha Stewart’s Cookies)
Makes 5 dozen
- 90 g (2/3 cup plus 1 tablespoon) plain (all-purpose) flour
- ¼ teaspoon salt
- 99 g (7 tablespoons) unsalted butter, room temperature
- 94 g (¾ cup) confectioners’ sugar, sifted
- 2 large eggs
- 2 teaspoons pure vanilla extract
- Preheat oven to 190° C (375° F). Using a fine mesh sieve, sift together flour and salt into a small bowl. Whisk together to combine well.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until pale and creamy. Reduce mixer speed to low; gradually beat in the confectioners’s sugar.
- Increase mixer speed to medium; add the eggs one at a time, beating well after each addition. Mix in vanilla.
- Fold the flour mixture into the egg mixture with a large, flexible rubber spatula.
- Transfer batter to pastry bag fitted with 10 mm (3/8-inch) plain round tip (such as Ateco #802). Pipe 7-cm (2¾-inch) lengths about 10 mm (3/8-inch) wide (the ends should be slightly wider than the centre) onto baking sheets lined with parchment, spacing about 2.5-cm (1-inch) apart. (If not using batter immediately, refrigerate until ready to use.)
- Bake, rotating sheets halfway through baking time, until just golden around the edges, 10 to 12 minutes. Transfer cookies to wire rack and allow to cool on the baking sheets, 3 minutes. Using offset spatula transfer cookies to wire racks and allow cookies to cool completely.
- Cookies can be stored in airtight containers at room temperature up to 3 days.
Lime Meltaways
(from Martha Stewart’s Cookies)
Makes about 5 dozen
- 170 g (¾ cup or 1½ sticks) unsalted butter, room temperature
- 125 g (1 cup) confectioners’ sugar
- Finely grated zest of 2 limes
- 30 ml (2 tablespoons) fresh lime juice
- 15 ml (1 tablespoon) pure vanilla extract
- 235 g (1¾ cups plus 2 tablespoons) plain (all-purpose) flour
- 16 g (2 tablespoons) cornstarch
- ¼ teaspoon coarse salt
- Place butter and 42 g (1/3 cup) confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium speed until pale and fluffy. Add the lime zest and juice and the vanilla, and mix until fluffy.
- Using a fine mesh sieve, whisk together flour, cornstarch, and salt into a bowl; whisk together to combine well. Add to butter mixture, and beat on low speed until just combined.
- Divide dough in half. Place each log on an 20 by 30-cm (8 by 12-inch) sheet of parchment. Roll in parchment to form a log 3-cm (1¼-inches) in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
- Preheat oven to 180° C (350° F). Remove parchment from logs; cut into 6-mm (¼-inch) thick rounds. Space rounds 2.5-cm (1-inch) apart on baking sheets lined with parchment paper. Bake, rotating sheets halfway through, until barely golden, about 13 minutes. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 83 g (2/3 cup) sugar in a resealable plastic bag.
- Cookies can be stored in airtight containers at room temperature up to 2 weeks.
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Tags: after school treat, afternoon tea, citrus, cookie recipes, dessert, dessert recipes, desserts, food, food photography, food photos, french cookies, fruit, Gordon Ramsay Desserts, Gordon Ramsay recipes, langues de chat, lemon pudding, lime meltaways, Martha Stewart cookies, Martha Stewart recipes, pudding, quick desserts, quick easy desserts, Summer desserts
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Pastry Doughs & Batter, Recipes
Comments (39)
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May 3rd, 2010 at 3:33 pm
Wow…I really love the drink and the biscuits. Your pictures are really beautiful. Thanks for sharing.
May 3rd, 2010 at 8:03 pm
Thank you Mary, happy you enjoy them!
May 4th, 2010 at 6:41 pm
Wow – 3 recipes on 1 post! They all look delicious. I’m going to try the drink using coconut milk since we don’t eat dairy products. I think that could be a good substitution. Thanks for the inspiration!
May 4th, 2010 at 10:06 pm
Hi Marley, they were so quick & easy. The posset is fantastic, I think I may try it with chocolate & orange next time.
December 22nd, 2010 at 1:08 pm
[...] with Chocolate-Vanilla Bean Ganache filling (family favourite). I also plan to make a batch of Lime Meltaways for the citrus lovers (me) in my family. And I am so anxious to try Marly’s [...]
December 27th, 2010 at 12:18 pm
Lovely trio of recipes although I must say I would be leaning most on to those lime meltaways simply because I like lime.
December 27th, 2010 at 12:30 pm
Your Lime Meltaways look absolutely delectable!
December 27th, 2010 at 6:44 pm
I saw those lime meltaways and my mouth began to water. Looks absolutely gorgeous!
December 27th, 2010 at 9:35 pm
Those meltaways are calling my name. They look absolutely perfect and sound divine. I’m also enjoying the photo setup with the powdered sugar–very clever.
December 29th, 2010 at 8:16 am
All of these citrus recipes make me think of spring time…love it! And those meltaways sound delicious! Thanks for sharing, and congrats on the top 9!
December 29th, 2010 at 9:13 am
wow…. This is the 1st time visiting your place. incredible!
Love the photos!!
and I’m in the GR “love” camp. As long as he isn’t yelling and screaming for the camera, he’s an awesome inspiration.
Thanks!
December 29th, 2010 at 9:54 am
Thank you Toby, I so agree with you GR is an inspiration.
December 29th, 2010 at 9:54 am
Thanks Kori!
December 29th, 2010 at 11:19 am
Gorgeous pics! You’ve put lime meltaways on my “to bake” list for this week.
December 29th, 2010 at 8:56 pm
Gorgeous photos of cookies that look and sound so fresh and tasty!!! Congrats bella Grace!
December 29th, 2010 at 9:16 pm
Thank you Lora
December 29th, 2010 at 11:57 pm
these lime meltaways look great!! Congrats on making Food Buzz Top 9!!!
December 31st, 2010 at 1:24 pm
[...] get started. The first recipe I’m bringing to you comes from La Mia Vita Dolce for Lime Meltaway Cookies. Ha!, because I know you haven’t had enough cookies lately. After [...]
January 1st, 2011 at 6:48 pm
Your photos are beautiful and enticing. I love lemon desserts and this sounds divine. I like your idea of serving them in shot glasses with a Langues de Chats on the side to dip.
January 1st, 2011 at 10:31 pm
I love this lemony post! When I crave for something a bit lighter I always go with citrus and in particular with lemon taste! Love all these three recipes! But I totally have to try these posset…never had it and sound so delicious! Happy new year!
January 1st, 2011 at 11:39 pm
3 beautiful desserts, and they all sound delicious! Beautiful photos as well! Thanks for sharing!
January 3rd, 2011 at 5:15 am
The Langues de Chats look amazing! Perfectly browned…well done..
January 3rd, 2011 at 10:44 am
Gorgeous! I’ve heard of lemon posset but have never made it. Looks so good!
January 3rd, 2011 at 10:57 am
Beautiful photos!! I love the fresh brightness of the yellow flower. Citrus is always refreshing!
January 3rd, 2011 at 11:18 am
Congratulations on making today’s FoodBuzz Top 9 with this recipe. Mouthwatering and refreshing. It is always a pleasant surprise to discover a new blog with such promise. Best of luck and well done!
Judy
January 3rd, 2011 at 11:21 am
Looks so light and white and smooth and creamy. Not to mention refreshing. Subtle characteristics I would not consider when describing Gordon Ramsay!
Cheers and Happy New Year!
January 3rd, 2011 at 11:44 am
These all look so pretty and delicious! Thank you for sharing the recipes!
January 3rd, 2011 at 12:31 pm
What a very nice thing to say, thank you Judy!!
January 3rd, 2011 at 1:27 pm
Thanks for sharing! I’m making Lemon Posset tonight. Pictures are GREAT (that’s what caught my attention).
January 3rd, 2011 at 11:26 pm
So excited to see another one of your posts Gracie, and what a treat to have three in one. As usual the pictures are awesome! Your selections are light and perfect to tame our palates from all the heavy sweets we’ve wolfed down. Or maybe it was just me wolfing down way more than I needed. HA! Thanks again.
January 4th, 2011 at 1:48 pm
I thought this was a pic of beautiful candles…but wow, this is even better since you can eat it!! LOL!!
Congrats on making Foodbuzz Top 9…well deserved!!
January 5th, 2011 at 4:56 am
Thanks Shannon
January 5th, 2011 at 4:59 am
Thank you Sandra, I’m with you on eating way too much over the holidays, but that’s what the holidays are all about, right?
January 26th, 2012 at 4:54 am
Loved the posset, I added crushed hobnobs on the top, tasted delicious ..
January 26th, 2012 at 9:56 pm
Sharon you had me stumped, I’d never heard of hobnobs, had to consult wiki, sounds delicious. My sister just experimented with orange and everyone loved it. I’m going to try it this week with some other juices. It’s so easy to make, it’s perfect for a large get together.
March 1st, 2012 at 2:50 am
I just baked the “Limeaways.” They are delicious and light. Great for Spring and anyone watching calories. Highly recommend!!!!
July 1st, 2012 at 11:42 am
Its hard to believe the langues de chat make 5 dozen. I halved the recipe, and only got eight. I triple checked my math on the halving, and it all worked out. This means the recipe only makes 16, not 60. It wasn’t catastrophic for me, because I was only making it for three people, but if you have a lot of people coming, it will not end well.
July 1st, 2012 at 1:31 pm
Hi Jif, I’m sorry the recipe didn’t work out for you. What size tip did you use to pipe the cookies? The recipe indicates an Atecco 802 tip for best results, I believe that translates to a tip with a 1/4-inch opening. Also, do you remember how long you piped the cookies? This is one of Martha’s recipes and I’ve made them several times without any issue. Having said this I’ve never tested the recipe with half the ingredients so I can’t be certain if this wasn’t the issue. I wouldn’t think so but with baking you just never know unless you test it. I hope you’ll give the recipe as is another try at some point. I know 5 dozen is a lot of cookies but these do freeze beautifully. I often serve these with custard desserts or mousse desserts. They’re convenient to have on hand, they defrost quickly too because they are so thin.
July 31st, 2012 at 10:56 am
[...] dinner party recipes that you may like to try for your next get together, Oreo Key Lime Pies, Lemon Posset with Langues de Chat or gourmet Black Forest [...]