Lemon Yuzu Posset with White Chocolate Crumble
This new version of a classic british dish has everything you want in a dessert. Light to eat and easy to make this citrus-packed lemon yuzu posset recipe comes with a crunchy white chocolate crumble adding that special texture.
Ingredients
for the lemon yuzu posset
- 600 ml pouring cream cream with 20 to 35% fat
- 160 g castar sugar
- 40 ml lemon juice
- 30 ml yuzu juice
- 1 teaspoon vanilla essence
for the crumble
- 70 g butter
- 60 g brown sugar
- 85 g plain flour
- 30 g oats
- 35 g white chocolate
Instructions
for the lemon yuzu posset
- In a heavy bottom medium size pot combine the cream, vanilla essence and sugar. Bring to a boil on medium heat stirring occasionally.
- Add the lemon and yuzu juice and stir well. Bring back to a boil and remove from the heat.
- Let the mixture sit for at least 5 minutes and then strain through a fine sieve into a jug.
- Allow the mixture to cool a bit in the jug for 10 minutes before pouring into the glasses. Pour 160ml (⅔ cups) per glass
- Refrigerate for at least 3 hours or best to leave it overnight.
for the crumble
- With a hand blender beat the butter and brown sugar until well combined. add the flour and oats and keep mixing for 1-2 minutes.
- Using your hands rub the dough together until clumps form.
- Spread the mixture on a baking sheet or baking paper. Bake in a pre-heated oven at 180°C (350°F) for 15-20 minutes or until golden brown.
- Remove from the oven and let it cool down completely.
- For garnishing the posset, add the crumble on the top and garnish with white chocolate shavings.
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