Cedar & Ember · Desserts

Lemon Olive Oil Posset with Brown Sugar Shortbread Crumble

Name: Lemon Olive Oil Posset with Brown Sugar Shortbread Crumble
Total time: 200 min
Yield: 2 servings
Ingredients: 300 ml Heavy cream; 75 g Granulated sugar; 45 ml Lemon juice; 1 tsp Lemon zest; 2 tsp Fruity extra-virgin olive oil; 40 g All-purpose flour; 25 g Unsalted butter; 15 g Brown sugar; 1 pinch Flaky sea salt

A silky, set-in-the-fridge lemon cream finished with a ribbon of fruity olive oil and a buttery brown sugar crumble for crunch.

200 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Heavy cream300 ml
Granulated sugar75 g
Lemon juice45 ml
Lemon zest1 tsp
Fruity extra-virgin olive oil2 tsp
All-purpose flour40 g
Unsalted butter25 g
Brown sugar15 g
Flaky sea salt1 pinch

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk and wheat. Check packaged ingredients for other allergens.

Method

Heat the cream

In a saucepan, bring the cream, sugar and lemon zest to a gentle boil, stirring to dissolve the sugar. Simmer for 3 minutes, without letting it boil over.

Add the lemon

Take the pan off the heat and whisk in the lemon juice. Rest 5 minutes, then strain into two glasses or ramekins.

Chill

Refrigerate uncovered for at least 3 hours, until set like a soft custard.

Bake the crumble

Heat the oven to 180°C. Rub the flour, butter, brown sugar and salt together into rough clumps. Spread on a lined tray and bake 10–12 minutes until golden. Cool completely.

Serve

Drizzle each posset with 1 tsp olive oil, add a pinch of flaky salt and pile the crumble on top just before serving.

Use freshly squeezed lemon juice. Its acidity is what sets the cream, and bottled juice can leave it runny. The 200 minutes includes about 3 hours of chilling.

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