RECIPE
RECIPE
50 min
Lemon and caramel posset
By Fumiaki Kanai, Chef
A refreshing, easy and authentic lemon and fromage blanc pudding. French Menton lemon is harvested by hand in South of France and is not chemically treated nor wax coated. For Menton and the communes of the PGI -protected geographical indication- this citrus fruit has become an essential part of its history and heritage.
Ingredients For
- 40 g
-
![Sucre CANNE]()
- 70 ml
- 200 ml
-
![Vanilla]()
- 1 for zest
- 20 g
- 6 for juice
-
![Creme fraiche in a bowl]()
- 50 g
- 5 g
Gather all the ingredients
Put the granulated sugar in a saucepan and heat (do not boil it too much!).
When the mixture is foamy, turn off the heat and add half of the the lemon juice to the pan with the vanilla bean. Pour the caramel into a cocotte or other container while it is still hot.
Put the egg yolk, milk, fresh cream and the rest of lemon juice in a bowl and mix together.
Keep all the ingredients at room temperature!
Do not whisk at this stage, as this will cause the mixture to turn sour.
When ready to serve, cover with plastic wrap and refrigerate until ready to serve, then slide off the plastic wrap to remove the bubbles.
