Lemon Posset for Dessert | American Masters: At Home with Jacques Pépin | PBS
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- Опубликовано: 17 окт 2024
- Official website: www.pbs.org/ame... | #AmericanMastersPBS
This lemon posset is one of Jacques Pépin's simplest recipes. Adapted from Claire Clark the former pastry chef at The French Laundry, this chilled citrus dessert includes blueberries and mint.
Ingredients:
1 cup heavy cream
¼ cup sugar
1½ teaspoons lemon zest
3 tablespoons freshly squeezed lemon juice
Blueberries, for garnish
Mint leaves, cut into chiffonade, for garnish
Pound cake, for serving, optional
Method:
In a microwaveable jug or small saucepan, combine the cream and sugar, stirring well. Heat the mixture in the microwave on high for 1 minute or bring to a simmer on medium heat, stirring until the sugar has dissolved. Allow to cool to warm and add the lemon zest and juice, stirring again; set aside to cool completely. Pour the cooled mixture into two or three glasses or serving dishes. Cover and chill in the refrigerator for at least 3 hours.
Garnish with blueberries and mint leaves and serve with thinly sliced pound cake.
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Now in its 36th season on PBS, American Masters was recently nominated for an IDA Award, two Primetime Emmy® Awards and was awarded two News & Documentary Emmys. The series illuminates the lives and creative journeys of our nation’s most enduring artistic giants-those who have left an indelible impression on our cultural landscape-through compelling, unvarnished stories. Setting the standard for documentary film profiles, the series has earned widespread critical acclaim and 28 Emmy Awards-including 10 for Outstanding Non-Fiction Series and five for Outstanding Non-Fiction Special-14 Peabodys, three Grammys, two Producers Guild Awards, an Oscar, and many other honors. To further explore the lives and works of more than 250 masters past and present, the American Masters website offers full episodes, film outtakes, filmmaker interviews, the podcast American Masters: Creative Spark, educational resources, digital original series and more. The series is a production of The WNET Group.
Jaques is so unassuming. He simply gives credit to others.
Merci!
The most simple recipe for lemon posset I’ve seen!
Chef Jaques never stops teaching. He's a national treasure!!
No kidding, I'm 66 years old now but when I was in the Boy Scouts we made sort of the same thing with lemon or lime juice and sweetened condensed milk, in the can,and just put it in a cool place. Thicken up all by itself. Really good!
Oh that's a great idea for a camping dessert!
The thing I love about Jacques cooking is the lack of BS. He uses a microwave, lemon rind is lemon rind not lemon ‘zest’. He cooks with everyday ingredients and it’s pure happiness and enjoyment.
Thank you for sharing this lovely recipe
A legendary chef!
Chronologically the third greatest U.S. chef after James Beard and Julia Child!
What an incredible dessert!!
We love you master Pepin! Thank you and happy to cook with you!
Brilliant!
Lovely recipe .❤
That lemon squeezing technique is a game changer for me and my weak-ass muscular dystrophy hands!
you can get electric juicer that will do it for you
Divine!!!
merci, msr. Pepin....you are a good teacher.
Thank you Chef. Easy and delicious recipe. 😉
Looks amazing. I'm going to make this week
Délicieux!
👍😄👏👏👏
🙋🏾♂️
I'm surprised he used a microwave!
Amateurish - the lemon peel should be strained out through a sieve before cooling in a fridge for three hours at least.
Okay professional 💀 let’s see how famous you are goon