Interesting. The reason you need to boil the mixture so long and measure until it is reduced to exactly two cups is because American heavy cream has less butterfat (and more water) than British double cream. If you can get your hands on double cream, it is faster to make and no need to measure to make sure it is exactly two cups.
I downloaded a recipe for this on a British cooking site. And just assumed that double cream was our heavy whipping cream. It’s good to know because the recipe only called for boiling for three minutes. Which would never have worked with American heavy cream. Thank you for your comment and explanation.
If America’s Test Kitchen had been on the ball you guys would have owned this section of RUclips..Food Videos ala tasty, Bon Appétit etc. There is no better format and is exactly what you guys have been producing on TV for years. Reviews, short recipes, tastings, testings etc etc Show them how it’s done!
Their videos are well done, but very mellow compared to other big good channels like munchies, bon appetit, zagat. I’d say the recipes they chose are very traditional-American. Not as exciting, cultural, or creative, as the other channels. I’d say other channels definitely beat America’s test kitchen. Still fun to watch though
Eh, they do way more "ethnic" recipes than they should IMO. People always hate and complain about them anyway, at least people online do. Normal people seem to enjoy them I guess. But I'd rather see lots of traditions American recipes on ATK, only done well. Bon Appetit has become very hackneyed. It's all about obsessive fans worshipping the hosts, like BuzzFeed kind of.
I enjoyed you ladies very much and find your great informatio, so this is why I come to you I have tried to find a recipe to make piroshkis Russian or polish I have tried many recipes and have failed to get the bread or dough just right. Would love to if you can find the right one, lightly spongy.
I think the 2/3 cup of sugar makes the difference. I watched them make same exact recipe on Cook's Illustrated, and the quantities and directions were identical.
@@ilonapapp7559 I checked the transcript. It is 2 cups of cream. The 2/3 cup of sugar increases the volume. I watched the video again, and it is 2 cups. I don't know how you are seeing five cups. He only used one measuring cup, and it certainly doesn't hold five cups. There is no five-cup measuring cup. Besides, you would never reduce five cups to two cups in that period of time.
Neither possums nor rabbits are rodents! Poor misunderstood Possit...I thought you guys were all about the precision here. 😂 OTOH, that posset looks amazing. I love those strong lemon desserts... 🍋
This dessert is actually easier to make than this in the UK as their cream is already at the correct fat percentage of 40% to coagulate properly without reduction. The reason Tim needed "precision" in reducing to 2C is that in the US our cream is only 36% fat (too dilute) and we need to remove a minimum amount of water before adding the acid.
A "Posset" and a Jackalope (imaginary animals) are not the same as a Liger, which is the actual hybrid offspring of a Lion and Tiger. The Lemon Posset looks awesome. More Tim!
Likely no unless you used something like corn starch to thicken (though then the texture may be off). The sugar is a key thickening agent here as well as balancing the acidity of the lemon.
I am always bothered by the wasted food. It looks like a full serving was discarded by leaving it in the measuring bowl. The portions were sooo tiny in the first place. It was called so delicious, yet sample tastes were called servings. Not in any household I know! I am going to make it though. I’ll either double the recipe or half the number of ramekins. Thanks
The consistency depends on it, too much liquid and the custard won’t set thick enough (because there’s too much water, not enough evaporation)...if there’s too little liquid, the custard will be too dense due to over evaporation.
PatisserieBoy Yeah, why not state the obvious next time? We heard what he said, the question was why are the amounts so specific? What if I want to make enough for 9 people? Do I have to make two cups at a time? Answer that smart person.
@@Sweetthang9 Sorry but I have to call bullshit on that. If it's a teaspoon less or a teaspoon more than two cups, it will still work. And if you were honest, you would admit that
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
That looks so good. More Tim please!!
More Tim videos! Relatable cook 👍 (the nervousness will adjust with exposure). Simple recipes are awesome, keep them coming
More Tim! He’s great!!
"Lan Lam has been added to the cast in season 19 while Tim Chin left the rotation."
Josephine Roe Oh, thank you for the update. That’s a shame, but I like Lan too!
He is awesome. Love his presentation
Interesting. The reason you need to boil the mixture so long and measure until it is reduced to exactly two cups is because American heavy cream has less butterfat (and more water) than British double cream. If you can get your hands on double cream, it is faster to make and no need to measure to make sure it is exactly two cups.
I downloaded a recipe for this on a British cooking site. And just assumed that double cream was our heavy whipping cream. It’s good to know because the recipe only called for boiling for three minutes. Which would never have worked with American heavy cream. Thank you for your comment and explanation.
They should have mentioned this reason in this in this video.
Yes, and lemon zest for garnish. The blueberries need to be stirred into simple syrup, too.
@@victorialevy4766 Look up the British chef who was the Palace chef in the UK. He does this better...sooo much better. Explanation and all.
I have never heard of or have eaten that dessert before, but would love to have some.
Muy bien explicado. Muchas gracias.
Tim is good at this, making me take more time with precision.
Looks very Delicious thanks for recipe
Thank you for explaining "why" things happen AND why they need to happen. thank you
If America’s Test Kitchen had been on the ball you guys would have owned this section of RUclips..Food Videos ala tasty, Bon Appétit etc. There is no better format and is exactly what you guys have been producing on TV for years. Reviews, short recipes, tastings, testings etc etc
Show them how it’s done!
Their videos are well done, but very mellow compared to other big good channels like munchies, bon appetit, zagat. I’d say the recipes they chose are very traditional-American. Not as exciting, cultural, or creative, as the other channels. I’d say other channels definitely beat America’s test kitchen. Still fun to watch though
Eh, they do way more "ethnic" recipes than they should IMO. People always hate and complain about them anyway, at least people online do. Normal people seem to enjoy them I guess. But I'd rather see lots of traditions American recipes on ATK, only done well. Bon Appetit has become very hackneyed. It's all about obsessive fans worshipping the hosts, like BuzzFeed kind of.
I am a hero in the kitchen again to my Mrs.! She is addicted! TY
Wow that looks easy.
That looks so yummy.
Less ramekins. More posset🥰
Anything lemon, I'm in😊
I want to try thi. It looks so good. Thanks Tim!
more Tim please 🙏
Cool recipe, but possums are marsupials, not rodents :)
Neither are rabbits! 😂 That poor Possit must be so embarrassed...
So is a possit a marsupial then? A lagomorpha? What does a possit taste like I wonder.
I enjoyed you ladies very much and find your great informatio, so this is why I come to you I have tried to find a recipe to make piroshkis Russian or polish I have tried many recipes and have failed to get the bread or dough just right. Would love to if you can find the right one, lightly spongy.
More Tim!
Looks delicious!! I really love anything custardy.
How do you start with 2 cups of cream then reduce down to 2 cups?
Actually that was a mistake and you can see it in the video: he started out with the way I see it 5 cups of cream and ends with 2.
I think the 2/3 cup of sugar makes the difference. I watched them make same exact recipe on Cook's Illustrated, and the quantities and directions were identical.
@@ilonapapp7559 I checked the transcript. It is 2 cups of cream. The 2/3 cup of sugar increases the volume. I watched the video again, and it is 2 cups. I don't know how you are seeing five cups. He only used one measuring cup, and it certainly doesn't hold five cups. There is no five-cup measuring cup. Besides, you would never reduce five cups to two cups in that period of time.
2C cream plus 2/3C sugar is more than 2 cups. The short boil time is sufficient to reduce the cream mixture down to 2C final volume.
“Thicker than a pudding but it’s thinner than a mousse?”
That's like saying heavier than lead but lighter than feathers.
Would that make it a "pousse"?
@@bl6973 whatever mouse you eating is terrible
Tim is great! Welcome to ATK!
Welcome and goodbye. Apparently he's left the lineup already.
Neither possums nor rabbits are rodents! Poor misunderstood Possit...I thought you guys were all about the precision here. 😂
OTOH, that posset looks amazing. I love those strong lemon desserts... 🍋
I made this the first time today, but I added the lemon juice before I took off heat. Its cooling now so I will see how it turned out in 3 hours.
love the mythical rodent and the dessert
EVERYthing is better when prepared in AllClad!
Hi Tim, we like you, more please!
I love all the next generation chef's that you introduce. You ladies are the best.
I Iove this guy. .
Love watching your show theses days. Do you have a great recipe for a deep rich cioppino.?
More please. 💖
I would add a pinch of salt to the cream and sugar. It's great when making any dessert.
This dessert is actually easier to make than this in the UK as their cream is already at the correct fat percentage of 40% to coagulate properly without reduction. The reason Tim needed "precision" in reducing to 2C is that in the US our cream is only 36% fat (too dilute) and we need to remove a minimum amount of water before adding the acid.
It's a very old, British recipe usually served with shortbread biscuits (cookies).
More Tim !!!
Love the videos!! Keeeeep it up!
Tim is my OCD precision spirit animal
Three ingredients for a dessert? This almost seems like an April Fool's joke. Thankfully it isn't.
What does ride mean?
A "Posset" and a Jackalope (imaginary animals) are not the same as a Liger, which is the actual hybrid offspring of a Lion and Tiger.
The Lemon Posset looks awesome. More Tim!
I caught a wild posset a few years ago. It is now a good friend of my pet heffalump.
They had me at 2 cups of heavy cream
Can you substitute the sugar with monkfruit sweetener?
Apparently Tim doesn't work at ATK anymore =(
Heavy whipping cream? Or half and half?
Heavy Cream
This could be a segment on Sesame Street
Instead of all the sugar to make it viscous and gluey can we substitute it with a little bit of corn flour? Not enough to make a custard.
Can you use a sugar substitute? 🤔
Likely no unless you used something like corn starch to thicken (though then the texture may be off). The sugar is a key thickening agent here as well as balancing the acidity of the lemon.
2:47 esp in the patisserie
Interesting dessert with new person?
I am always bothered by the wasted food. It looks like a full serving was discarded by leaving it in the measuring bowl. The portions were sooo tiny in the first place. It was called so delicious, yet sample tastes were called servings. Not in any household I know! I am going to make it though. I’ll either double the recipe or half the number of ramekins. Thanks
It wouldn't serve that many in my house either. Bigger portions please
oksills , Desserts are supposed to follow a meal. Not be the meal.
Marie Nelson ????
Thanks to Annie Petito for this recipe.
This is a stupid question because of the use of heavy cream - but can sugar substitutes work with this?
I thought a posset was a warm drink?
It can be that too.
Dolly Perry, a posset is actually a drink as well. The definition varies.
hello
Poor guy is so nervous. 😁 He is a green horn.
Do you have this recipe in real measurements?
speaking of precision - three ingredients?
Creme, sugar, lemon
This looks great, but I’m confused about why it has to measure exactly two cups.
Two cups is called for in the recipe I guess. I don't inagine that it must be EXACTLY two cups in reality.
The consistency depends on it, too much liquid and the custard won’t set thick enough (because there’s too much water, not enough evaporation)...if there’s too little liquid, the custard will be too dense due to over evaporation.
Josephine Roe and yes....it needs to be exactly two cups...they say that explicitly
PatisserieBoy Yeah, why not state the obvious next time? We heard what he said, the question was why are the amounts so specific? What if I want to make enough for 9 people? Do I have to make two cups at a time? Answer that smart person.
@@Sweetthang9
Sorry but I have to call bullshit on that. If it's a teaspoon less or a teaspoon more than two cups, it will still work. And if you were honest, you would admit that
Urgh we Stan a posset
I miss the days when this show wasn't full of cringey scripted dialogue.
Yep.
I have known what a posset is for decades. Please do not assume that I am a dimbulb.
The most over complicated Posset method ever ! It’s really not this difficult !
Instead of lemon, I make my posset with coconut and a splash of bourbon.....
That ‘bit’ with the toy was really stupid and unnecessary
I thought so too, until I was trying to remember the name of the dessert and thought of the possum/rabbit. Wouldn’t have remembered it, otherwise.
How the hell do you reduce to 2 Cups when you start with 2 Cups heavy cream? 🤔🤔
Comb your hair kid
He did!
@@praserthsaesow6767 his head looks like his head was between his boyfriends thighs
He couldn't possibly be more uncomfortable.
No. I think of a baby spitting up.
Talk about over complicating this, use thick cream and the continuous measuring is never done unless you want to show you've never made one before
A Liger is real, so is a Tion, or is it Tigon?
I think the liger is considered the larger feline there is.
Tigon
A liger is an actual animal. Just sayin'.
And a possit isn't? That's sooooo racist.
Why is she just repeating everything this guy says...?
Opossums are not rodents tho...
You'd have to eat 3 of them to make a helping