By: Chef Allysa Adamson
Lemon Rose Posset with Pistachio Crumble
Makes 4-6
Ingredients:
For the Crumble
6 tablespoons unsalted butter, melted
1 cup flour
½ cup sugar
1 teaspoon kosher salt
½ cup unsalted shelled pistachios, coarsely chopped
For the Posset
2 cups heavy cream
2/3 cup sugar
2 teaspoons lemon zest, plus more for garnish
1/3 cup just-squeezed lemon juice
1 teaspoon rose water
1 teaspoon kosher salt
Strawberries for topping
Preparation:
1. Make the Crumble: Preheat Wolf oven to 350 degrees. Pulse pistachios in a food processor until mostly finely ground but with some larger pieces remaining. Mix pistachios, flour, sugar, and 1 tsp. salt in a large bowl, then drizzle in the butter and combine with your fingers until small pebble- -size clumps form. Scatter crumble over a parchment-lined rimmed baking sheet, trying not to break it up too much, and bake, tossing halfway through, until golden brown, 20–25 minutes. Let cool.
2. Make the posset: Combine the heavy cream, sugar, and lemon zest in a large pot. Much larger than you think you need—the cream tends to boil over. Set over high heat and bring to a boil. Continue boiling for another 5 minutes. Turn off the heat and whisk in the lemon juice, rose water, and salt. Let cool for about 15 or so minutes.
3. Add a layer of pistachio crumble to the bottom of 4-6 ramekins or glasses (depending on how large of a serving you want). Slowly pour the posset on top, evenly dividing between the dishes. Chill until cold and set (at least 1 hour).
4. Garnish with lemon zest, remaining crumble, and strawberries on top.
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