Lemon Posset and Lemon Cupcakes

 

For the Lemon Lovers Table that I recently created I included some citrus-infused treats.  At each place setting there was a decorated sugar cookie to welcome my guests.  Other desserts included the cutest  lemon petit-fours from Trader Joe's and homemade Lemon Posset and Lemon Cupcakes.

I had my first taste of lemon posset at ad hoc restaurant and I was immediately hooked on the creamy, tangy dessert.  It was so refreshing, especially after having ad hoc's famous buttermilk fried chicken!  Luckily I found a recipe from Cook's Illustrated that couldn't be simpler to make using only three ingredients: heavy cream, sugar and lemons.

For the lemon cupcakes I used a vanilla cake recipe from The Cupcake Project.  It was the winner of a recent taste test from The Kitchen.  While the cupcakes were really tasty, I actually prefer a cake that has a tighter crumb to it.  I frosted the cupcakes with Swiss meringue buttercream that was mixed with pre-made lemon curd. To pipe the buttercream swirls I used a large petal tip (Ateco #126).  I confess it was a decorating technique I pinched from Violet bakery in London. 

Lemon Posset

2 cups heavy cream

2/3 cup sugar

1 tablespoon grated lemon zest

6 tablespoons lemon juice

Blueberries and Sweetened Whipped Cream for decoration

Combine cream, sugar, and lemon zest in medium saucepan and bring to boil over medium heat. Continue to boil, stirring frequently to dissolve sugar. If mixture begins to boil over, briefly remove from heat. Cook until mixture is reduced to 2 cups, 8 to 12 minutes.

 

Remove saucepan from heat and stir in lemon juice. Let sit until mixture is cooled slightly and skin forms on top, about 20 minutes. Strain through fine-mesh strainer into bowl; discard zest. Divide mixture evenly among 6 individual ramekins or serving glasses.

 

Refrigerate, uncovered, until set, at least 3 hours. Once chilled, possets can be wrapped in plastic wrap and refrigerated for up to 2 days. Unwrap and let sit at room temperature for 10 minutes before serving. Garnish with berries and sweetened whipped cream and serve.