Lemon Posset Crème Brûlée: A Fine Dining Delight!

Recipe quantity

Is the ingredients for 3 or 4 servings?

What's that vanilla you have? Is it your vanilla syrup you made in another video?

What makes it thick? There’s no eggs or gelatin.
Is it a reaction of the citrus and dairy?

Does this work with lime and brown sugar too? It doesnt seem to get stiff.

Hello, I tried it with 18% cream, and after I added lemon juice the cream got separated, it became looking more like cheese cake, still very tasty but wrong texture. Should I use even heavier cream, like 30%, would it help?

Look delicious.

❤

Hi!
Would like to ask, how can I make it crunchy without blue torch? Will oven destroy dish?

Hola chef me gustan sus recetas muchas gracias. Podría subtitularlos al español

Hi Chef,

How is it holding itself like this without any thickening ingredients (e.g. starch)?

Thank you in advance

Are there any substitute for eggs?

This is fantastic. Well done, chef!

Possets are my favorite dessert. So easy to make. And amazingly versatile as you can use many different fruits and add some food-grade acid powder to bring the acidity to the correct level to get a good texture.

Of course, mine aren't not nearly as fancy looking and I do add some extra protein powder to make it a little more macro friendly so I can have it more often.

Chef i already try to make but its not become like normal its so liquid 😢

the dish looks amezing but what is setting the cream ?

Wow, I can’t wait to try this one!

This dish is a masterpiece! The flavors are perfectly balanced, and the presentation is stunning. You have true talent in the kitchen. 👌🔥🥰

Icing sugar or normal sugar..?

Good job. As always simplicity and class comes out. Asante sana

Does lemon make it so stable as after baking regular brule in the oven?

Thank you ! Chef

You should check out those super cute videos of dogs tasting lemons. It's like they think the lemon is enemy #1 :)
Thank you for this recipe. I love when you make classy recipes feel possible in my little home kitchen.
What type of sugar do you use with the torch?

Good luck on todays episode!

Chef majk is the best. Always got amazing technique from your videos. Thanks for sharing ❤