A refreshing, easy and authentic lemon and fromage blanc posset. 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.
Preparation time
10 min
Ingredients For
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40 g
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70 ml
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200 ml
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20 g
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6 for juice
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50 g
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5 g
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1 for zest
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Preparation
1
Gather all the ingredients
2
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.
3
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.
4
Pour the preparation into a cocotte and bake at 160°C for 25 to 30 minutes.
5
Put all the ingredients in a bowl and whisk together.
6
Place the Chantilly on the pudding and sprinkle with lemon zest.
Use a spoon to scoop out the Chantilly, to create a pretty, moving presentation.
Contributor
Fumiaki Kanai
Chef
