I'm not sure of the fat content of US heavy cream, but one can freeze the mixture if it is made with double cream to produce ice cream. The only consideration is to take notice of the sour level of the lemons and adjust sugar to taste.
@momiji7789 Make sure the sugar is completely dissolved. Remove from the heat completely before adding the lemon juice, then stir vigorously. Remember to use a large pan as boiling cream climbs rapidly. I've been making this since I was twelve, 51 years, it really is both foolproof and utterly delicious. Have fun!
My 4th grade teacher, Mrs. Watt was like that. She would bring a food dish that was either mentioned in the book we were currently reading or appropriate for the setting. She fixed elk stew for Call of the Wild. Her husband was a hunter and went on a trip up north and got that. We cooked it outside in a cast iron dutch oven over a campfire. Her husband was there to keep another set of eyes on us and had a fire extinguisher just in case. The principal stopped by to get his and came carrying a giant mixing bowl as a joke. 😅 I remember seeing the 4th grade doing that when I was in 3rd grade during recess and couldn't wait. That year they had done deer. We sat in a circle and one at a time came up to add an ingredient or stir or something. It was awesome. I have loved hearth cooking to this day and have an array of cast iron cookware and dutch ovens and my husband every time we move, builds me a nice fire ring and rotisserie hanger. Of course he very much appreciates my hobby and blames me for the gut he has acquired. 😂 I've told him this memory and after 10 years together next month, after his first bite still says "Thank you Mrs. Watt."
Pro Tip: Scoop your lemons out over a bowl and then use a masher or a fork to mash them up. Then strain into another bowl. This will make it so you don't lose any of the juice by chopping it up on a cutting board.
@@BiltmoreGhost i noticed she tends to make things more complicated than they need to be. Her shorts are annoying that way, there's nothing "Easy Peasy" about the way she does stuff.
Wash the lemons really well in luke warm water before removing the zest to remove the wax found on most lemons. This also makes squeezing the juice out way easier.
I've heard we need to use hot water to actually melt it. 🤷♀️ Either way, I would follow by soaking in a vinegar bath to clean out the pesticides since we're using the zest.
I fon't know about that ... I had a lemon tree at a house I owned years ago and I tired of picking up all the fallen lemons and tossing them in the trash. So one day I had the idea that I'd just pick them all and then I could juice them, make lemonade, and freeze it. After I picked all the lemons and put them in brown paper grocery bags, I consulted a cookbook and found out that lemonade doesn't require many lemons. So, I loaded up my car with the lemons and headed off to a homeless shelter to donate them. Finding it closed on Sunday, I ended up leaving the lemons on their porch. I sure hope they weren't pissed off on Monday morning because I left them 21 big bags of lemons!
Lemon verbena posset from a now -closed Eastern Standard restaurant in Boston is the best dessert I've ever eaten in my life (I'm 69) and so I hunted down the basic lemon posset recipe as you've shown. Definitely a must-try bit of lemony heaven! 😊❤
I just made them for my brother with celiac and Crohn’s disease. There’s not a lot of recipes that don’t contain gluten that he likes. He LOVES everything lemon flavored so it was absolutely perfect. I’m so glad I was able to make this for him! Thank you so much for posting! ❤
I’m English and I was shocked that I’ve never heard of this and I’ve never had it. In my nearly 28 years on earth in England, you’ve taught me something. Thank you :)
Update: I made it, and it was so good. The perfect amount of creaminess, sweetness and lemoniness ( yes I know that's not a word 😂) my mom and grandma loved it
@@Marticus007its actually pretty common in large events for there to be a light more snack-ish dessert before the main one. Kinda like an appetizer, its optional. When my parents took me to work galas and weddings i would always snack on the pre dessert and rarely eat the main thing lmao
Costco used to have something similar to this in freezer dept. You got.lemins, pineapple, limeand coconut in their nature containers..they were really.good! But labeled as sherbet i think.. notnsure if they're still there..
I drooled on my sleeve. Amazing coincidence I was just writing a shopping list for a steamed lemon cake and thought what was I going to do with the rest of the bag of lemons? And then this happened. A sign from God (the lemon flavored one)
We make great puddings ❤, or rather we did, till the industrial revolution. REALtrifle, fools (sweetened fruit puree folded into whipped double cream) , pies and crumbles, cobblers (originally English), and so on. Some of us still make them (occasionally 😁)
The first and second world war, rationing and hosting homesick American troops who would then tell people back home about “what it was like” really did a number on British foods perception 😂
@@philobrien8920 you'd be surprised how many foods originated in the UK...our reputation for bland food comes from ww2 rationing but for some reason carried onwards since...
Man, this brings memories when I was a kid. My pizzeria in Brooklyn makes these, its seriously amazing. i would save my money buy them when i was a kid they would make them from spring to fall.
i tried this at home and it was one of the best lemon flavored thing ever! It tasted like a pudding-yogurty taste and texture .The video was very clear with the steps and actually had measurements for people who use grams! 10/10 recommend
Sadly we get our culture hidden from us in many ways including our food culture. A people separated from their heritage are easier to convince that things that are bad for them are good.
You can make an even easier lemon tart filling with just sweetened condensed milk and lemon juice! That's all we used for our lemon tarts at a well known French chain in the US.
@@cainification Refreshing just means not a rich heavy dessert. But it’s whipped cream so light smooth fresh lemon. If it didn’t have the sugar it would be a sour creamy mess.
In the south we got a similar dessert called lemon icebox pie. You use sweetened condensed milk, lemon juice, and whatever pie crust you like. Mix the lemon juice with the milk at room temperature, poor in crust or mold, and stick in the fridge for a few hours. Same thing but a little simpler.
@@FrenchFry77 Filling: 2 can sweetened condensed milk (or one of them unsweetened if you don’t like it too sweet) Juice of 3 fresh lemons (and zest for on top) Crust 3/4 bag Vanilla wafers, crushed into powder 1/2 cup melted butter Mix crushed wafer and butter in a pie pan, spread evenly to form a crust. Bake at 375 Fahrenheit for 5-10 minutes, let cool. In a bowl, mix the condensed milk and lemon juice by hand until incorporated. Pour into crust, cool in fridge for 3+ hours. That’s how I do it. You can always by a premade crust for ease, or use the lemon peels as molds and cut out the cookies and butter. Enjoy!
Omg this is making my mouth water 😭 thank you for this recipe it reminds me of the lemon custard parfaits starbucks used to have definitely making this next time i get food stamps
MAKE LEMONADE SQUEEZE LEMON ON PLAIN WHITE COOKED RICE..NO SALT NEEDED. SQUEEZE LEMON JUICE ON PAPERTOWEL THEN WIPE FRIDGE SHELVES DOWN. MAKE ICE CUBES TO FRESHEN UP PLAIN WATER. USE FOR BASTING LAMB OR CHICKEN. USE ON ELBOWS TO WHITEN POUR DOWN KITCHEN DRAIN FOR LEMONY AROMA. SQUEEZE YOUR 2 LEMONS IN A PITCHER FULL OF WATER ADD 1 TSP OF VANILLA EXTRACT SWEETEN IT TO YOUR TASTE DRINK COLD OR WARM. I DRINK THIS TEA WITH HONEY TWICE A DAY DURING WINTER.
That looks a lot like our lemon mousse here in Brazil, we call it lemon but it's actually lime. We also use condensed milk instead of cream and sugar and use low fat cream to thin it down a little bit. I guess it's similar to key lime pie without the crust?
Ah, I must say, the sheer brilliance of a lemon dessert cannot be understated! It’s a zesty symphony, a vibrant celebration on the palate, if you will. Imagine the delicate balance of tart and sweet, the lively citrus notes dancing gracefully through each bite. It’s not just a dessert, it’s a culinary escapade, a jaunt through the sun-drenched groves of Amalfi, perhaps. The texture, oh, the texture! Bloody hell this splendidly whipped lemon mousse, light as air yet rich in flavor. Each spoonful is like a burst of sunshine, a joyous ode to the senses. In essence, a lemon dessert is not merely food; it’s an experience, a jubilant celebration of life’s refreshing, simple pleasures. Cheers to that, I say!
Mary Poppins type spoonful of sugar God bless her soul yeah hopefully so read the scriptures y'all can get enlightened by God and have knowledge of how to be saved Jesus Christ is sweeter than anything in the whole world
i love this dessert since its so fresh and easy to make. and eating it from the lemon skin is fun but it gives the dessert a bitter taste so i’d recommend pouring it into a bowl or a mug.
