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.
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.
(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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Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Pastry Doughs & Batter, Recipes