Lemon Posset Shortcakes

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This week’s recipe from Rose Levy Beranbaum’s The Baking Bible is the delightful and sublime [ no pun intended ] Lemon Posset Shortcakes.

For some reason this recipe was listed in the Q&E ( quick and easy ) category. However, I found that a new category needs to be established, L&W ( long and wait )….

After the review of the waiting periods when reading the recipe, I found it very similar to our yeast bread recipes where there are  lengthy time frames between steps as the bread is rising through various stages of development.  Therefore, you know me, I had to create a time line……

Well, I actually created two time lines.

The first, not listed here for brevity’s sake, was simply the steps listed in the recipe to identify:

  • the waiting periods,
  • establish time line thresholds,
  • identify the active vs. inactive periods
  • and then to define the overall time for the recipe.

When I realized that 10.5 hours would need to be “set aside“, I began to translate the timeline into realistic time management steps.  I evaluated the stop and start times for each step and then I identified the “natural order” of what milestones MUST be completed first prior to other steps start times.

I then began to “rearrange” steps that could help to speed up the work flow.  EG: Usually recipes which call for “groups” of mini recipes together are listed in the order in which you must perform or create the dish for completion.  I found that this wasn’t necessarily the case here….the cakes were vital to be made as top priority but I found that the Posset and the Lemon Syrup respectively MUST be made next as the waiting periods were simply so great.  The Apple Glaze, once applied, only has to set for 30 minutes on the shortcakes before filling the cakes.  Then the filling of the cakes was split into two different stages with an hour in between, then the completed cakes must rest for 2 hours in the refrigerator; 10 minutes at room temperature before service.

Below is the link for my final Time Line with Time Management Implications.

Please page down in the top left of the screen will allow you to see all three pages;

Timeline Lemon Posset Shortcakes

Let’s first then look at the mise en place in which shown below is the minus 1/2 Tablespoon of Wondra Flour – As we know, 1/2 Tablespoon is  equal to 1.5 teaspoons…… the other 1/2 teaspoon was taken out as well

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I could not find locally the Marianne or shortcake pan listed …71CNbo6Q4GL._SL1500_

However, I did have on hand 4 Anchor oval glass dessert baking dishes, 10 oz each. So I used those and for the other two shortcakes, I used my large cupcake pan.

Sprayed with cooking oil and flour the pans…..

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Now making brown butter is a real treat! The rich, nutty aroma is simply worth the price of admission alone!

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Spoon deep brown milk solids through strainer. I used cheese cloth catch unwanted solids

Spoon deep brown milk solids through strainer. I used cheese cloth catch unwanted solids

My handy-dandy infra red thermometer was such a great purchase; Let the brown butter cool to between 110 degrees F to 120 degrees F; 119.6 is just right to add the vanila

My handy-dandy infra red thermometer was such a great purchase; Let the brown butter cool to between 110 degrees F to 120 degrees F; 119.6 is just right to add the vanilla

Cover and keep warm. As my oven was on, it made perfect sense to put the vanilla brown butter on a coffee plate to keep warm

Cover and keep warm. As my oven was on, it made perfect sense to put the vanilla brown butter on a coffee plate to keep warm

over simmering heat, the eggs and butter were warmed while whisked to prevent curdling

over simmering heat, the eggs and butter were warmed while whisked to prevent curdling

move eggs and sugar mixture to the stand mixer

move eggs and sugar mixture to the stand mixer

Whisk on high speed for 5 minutes allowing the mixture to quadruple in volume

Whisk on high speed for 5 minutes allowing the mixture to quadruple in volume

take some of the voluminous egg / sugar mixture and add to the vanilla brown butter and....

take some of the voluminous egg / sugar mixture and add to the vanilla brown butter and….

Whisk to fully incorporate

Whisk to fully incorporate

Dust about half of the Wondra flour on top

Dust about half of the Wondra flour on top

Fold the flour into the mixture until the flour disappears and repeat with remaining flour

Fold the flour into the mixture until the flour disappears and repeat with remaining flour

Fold in the Vanilla Brown Butter and egg / sugar mixture gently

Fold in the Vanilla Brown Butter and egg / sugar mixture gently

Spoon batter into prepared baking vessels filling the Anchor Oval Baking dishes only about 1/3 full

Spoon batter into prepared baking vessels filling the Anchor Oval Baking dishes only about 1/3 full

Invert and allow the baked cakes to cool completely - notice the smaller darker shortcake in the background baked in the dark metal vessel

Invert and allow the baked cakes to cool completely – notice the smaller darker shortcakes [top left, back row]  in the background baked in the dark metal vessel

profile of the Anchor baking dish shortcake

Profile of the Anchor baking dish shortcake

Aren't my baking soldiers just so Handsome:?

Aren’t my baking soldiers just so Handsome:?

Now onto the Lemon Posset…

The Star of our show

Zested the washed and dried Meyer Lemons for garnish and placed in the freezer to protect the color and integrity of the product

Zested the washed and dried Meyer Lemons for garnish and placed in the freezer to protect the color and integrity of the product

Mise en place for the Lemon Posset

Mise en place for the Lemon Posset

Scald the cream, make the Meyer Lemon Simple Syrup; combine and strain, again with cheese cloth, to create the silky and smooth texture

Scald the cream, make the Meyer Lemon Simple Syrup; combine and strain, again with cheese cloth, to create the desired silky, smooth texture

Fill the chilling vessels and refrigerate uncovered for 3 to 4 hours - meanwhile, make Lemon Simple Syrup and let cool to room temperature

Fill the chilling vessels and refrigerate uncovered for 3 to 4 hours – meanwhile, make Lemon Simple Syrup and let cool to room temperature

I next “cut out”, with a paring knife, the tops of the shortcakes.  I found this to be more of an art project in which I could focus my creativity and skill with my paring knife.

I found it best to apply the Lemon Simple Syrup with both a teaspoon and a cooking paint brush.

I placed about 1/4th full liquid into a teaspoon and gently allowed the liquid to seep from the teaspoon onto the top outer edge of the 1/4 inch edged shortcake top.  I dipped the paint brush into the Lemon Simple Syrup and moistened the edges of the cakes and then retouched the top again to insure full saturation.

I then chilled the “lightly” soaked shortcakes in the refrigerator for 3 hours before applying the Apple Glaze.

Apple Glaze Application

Apple Glaze Application

Fill the shortcake well with the top harder formed lemon custard posset and let chill for an hour

Fill the shortcake well only half full from the top harder formed lemon custard posset and let chill for an hour

 

Fill the shortcakes and refrigerate for the final two hours

Fill the shortcakes and refrigerate for the final two hours

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Refrigerate for two hours and garnish allowing 10 minutes to come to room temperature

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Until next time,

HAPPY BAKING Y’ALL!

For orders or questions, please contact me at:

One Crumb At A Thyme

 

PER MY WEB HOST, in order to leave a comment on my site, you will need to click on the title of the blog each week.  It opens into a new blog window in which comments are able to be left at the bottom of the blog.

Thank you all for your comments!

Disclaimer: Complete recipes can not be shared in our Alpha Bakers posts due to publishing restrictions enforced by the publisher, but please support Rose Levy Beranbaum by purchasing The Baking Bible.

You can check out the work of the other Alpha Bakers at Rose’s Alpha Bakers Blog

Thank you for stopping by…. Please tell your friends about my food blog!

© Tony Bridges and One Crumb at a Thyme, 2014

18 thoughts on “Lemon Posset Shortcakes

    • Thank you for that Patricia; Check out Sam’s Club in your area. I learned that if the SKU number ends in a 1, Sam’s has reduced the item for quick sale. Mine was cheep, I think I paid $15.00 for it and I’ve seen the same advertised for over $80.00 – Happy Baking!

  1. Tony, you are such a comprehensive cook! Love your post, and I am in agreement with your “long and wait” assessment. I did love this recipe, but I got sick of handling the fragile little cakelettes. Yours look perfect!

  2. Wonder what happened to the little bit you scooped out in order to fill the desert haha they look beautiful wish you didnt live so far first because
    of our friendship 2nd because i like to eat good foods love ya by the way the topping was beautiful

  3. I congratulate you on your courage to make a true beurre noisette, i.e. browning the milk solids so that they are the color of hazelnut skin and the clarified butter becoming deep brown. this gives the best flavor.

    I should translate what I mean by “quick and easy”: by quick I mean the time it actually takes for the activity and not necessarily the waiting time! That is why we decided to list the make ahead but I see we did not give a time frame for the posset. I have to confess that as I am home 95% of the time it’s easy to work just about any time frame into my schedule but I realize this isn’t the case for everyone so I try to keep this in mind. I do like long and wait–better than long and slow which sounds more like a romance novel!

    • Thank you so much for your comment Rose!

      I LOVE to make beurre noisette as the flavors are so defined, inviting and the payoff is rich and rewarding. There are so many possibilities of what you can do. I made the beurre noisette the first time for a savory dish entitled “TonyB’s Spinach and Arugula Gnocchi with shaved Myzithra in a brown butter, white wine and lemon sauce” and I was hooked.

      Thank you for translating the “Q & E” concept!

  4. Hi! I’m back here again! 😀 Your shortcakes look amazing! I love the raspberries as toppers. And you are so funny..I laughed when you said this recipe should be reclassified as L&W..hahaha..it’s so true! I cannot stop laughing after I read this line…i think not just the flu bug hit me..but also the laughing bug too. LOL!

  5. You’re so right to rearrange this recipe. Your assessment speaks volumes to your experience here. Good thinking. Look forward to your final shots. BTW, I suppose you can freeze whole lemons! Why not!

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