Lemon Gingersnap Posset - Easy Lemon Pudding - Food Wishes
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- Опубліковано 26 лис 2018
- Learn how to make a Lemon Gingersnap Posset recipe! If you’re not familiar, posset is an amazing egg-free, starch-free, gelatin-free lemon pudding that only takes three ingredients to make. This would make the perfect special occasion dessert! Visit foodwishes.blogspot.com/2018/... for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Lemon Gingersnap Posset recipe!
You can also find my content on Allrecipes: allrecipes.com/recipes/16791/e... - Навчання та стиль
Check out the recipe: www.allrecipes.com/Recipe/269358/Lemon-Gingersnap-Posset/
I wonder if one could use orange juice? Probably not acidic enough.
OMG I literally laughed out loud when you said nowadays we “use kale smoothies to disguise the taste of poison” 🤣
sounded like he said Cal i didnt hear the ay Sound well now i know, i dont like kale anyhoot.
That's funny as hell
The literary history portion was the best part. Awesome video Chef John, you're the heavy cream to a Midsummer Night's dream!
Mr. Chef John my name is Howard and I've always had a list of people I would love to meet in person before I die and you are on the top of the list your good person dude. I appreciate your videos I'm not a cook but you have taught me a lot.
People say the loveliest things. As I read the comments. I have to admit Chef John's followers are,quite simply the best. 🌳🍀☘🌿🍁 Chef John you are a lucky chef.
Thanks! Yes, even the trolls are cool.
Food Wishes Thanks a billion you just made my day. I've been committed to commenting and almost gave up,,on a reply from you back. Now I'm over the moon.X IIII like you very much x🍽🎵🎼🎶🎵♟🎈
I love that you leave the mistakes in. It actually helps to see what can go wrong, and to learn from them. ☺☺
I hate how some shows on channels like the Food Chanel will have the chef sort of half ass a recipe, shove it into the oven, and pull out a flawlessly arranged meal. I tried following a Martha Stewart recipe (this was years ago when she was the queen of TV cooking) and followed it 95% close only I pulled out a pile of slop and she pulled out something that looked like it was from a food commercial or the cover of one of her magazines, so well decorated and arranged it looked like it looked more like one of those plastic plates of food they use as decoration in a restaurant than actual food.
“A little touch of sugar”
*pours in small bag’s worth*
Yep, that part got me too. Lol.
My thoughts exactly...lol
That reminds me of that "and a little bit of voka” pours whole bottle
*vodka
Hi There That was funny!
Chef John keeping it classy with those freeeesssshhhhly ground Shakespeare references.
Love ya Chef. Your videos have been one of very few constants in my life the past six years. Hope all is well, and wish you the absolute best. Missed the cayenne this video, but I forgive you. After all, you are the Farrah Fawcett, to your lemon gingersnap posset :)
SkillsthatKills99 you are the tiny dancer of bleaching your ass and dying of cancer....... wait....no.
@@jmag579 😂😂🤣
just started watching and I cant wait until i see in what genius way he is going to add the cayenne
no cayenne in this one! shocking!
@@stvnsanders7 Surely the cayenne is in the ginger snap cookies!
I have you know, no matter where I am or what I'm doing, at the end of every one of your episodes you say "and as always, enjoy" and I always say it out loud because I love it. Never stop saying "enjoy".
What a sweet comment. Very kind.
Once again you turned simplicity into a classic 😎
Heavy cream can sense fear, just like printers and WiFi.
dont forget a sunny side egg about to be flipped...
and yeast
And pie crust.
Printers do not sense fear, they are the past bosses' angry souls in disguise.
Avocado too
I made it!! I was scare to death, but is was perfect & decadently delicious. Thank you Chef John❤️
I really enjoyed that long and drawn out, “and as always...enjoy” so cheerful and festive; like this posset!
Chef, my dear, you do realize this is key lime pie in a glass? Yes, homemade condensed milk with citrus, over a crust! But better, yummm! After your terrarium reference, I though placing a gummy worm on top of the crust before pouring over the custard would be a nice touch! I will be making this, thank you!
Finally something with less than 10 ingredients and no oven that I can try making! (without the risk of burning a house down)
I love what Chef John calls “a little touch of sugar”. Elsewhere in the world, it’s called a “lot” of sugar. In any case, I adore this recipe because it’s just the sort of thing I was looking for. My food wish came true and I didn’t even have to ask!
Take it from someone whove made these without end at restaurant, use a burner to pop the bubbles in the glass, and never cover for the first while in the fridge - the condensation will drip down and make the smooth surface spotty white. Wait about an hour before covering them.
Also, double cream works wonders (always does :-D) - plus, that way you can get a bit more lemon juice in without it getting too runny. Can also recommend a berry compote on top. Cool thing about this is that you can by changing the bisquit make the dessert take on a whole new flavor, say a cantuccini or pistacchio snap. Match it with different liqueurs and you can make this dish fit with almost any menu.
As a pastry chef, this is (by far) the best easiest dessert I've ever worked with.
Good ideas! So many possibilities. I'm totally down for making some double cream in the oven. My heart might stop, but death by butterfat is a good way to go, in my opinion. Lol
Quick question, can you clarify what you meant about using a burner to pop the air bubbles? Do you mean putting the actual glasses back over a burner, like hovering there?
Delicious! I must try the ginger snap base! I find possets always need a little something else to offset the richness, I usually make a sharp raspberry and basil syrup. Definitely going to give this a go next time. Thanks Chef John!
Basil syrup! YUM
Looks great chef John, thank you.
oh my ... would I love one (or more ) of those ! Merry Christmas + thank you Food Wishes !
Learned a new word! And goodness this looks delicious!!!
Thanks, as always Chef John !!
Zowie, what a simple, rich stunner.
Oh my! Lemon and ginger- 2 of my favorite ingredients ever.
Anything lemon 🍋 is my favorite!
I love chef john’s concept of “a little touch of white sugar”.
I must try this ASAP!
Made it yesterday and the texture was out of this world! It actually *is* beautiful, luxurious, thick and velvety.
Also, please listen to Chef John and don't use more than 1/2 a cup for a portion! As the Master himself would say: "do as I say, not as I did".
I've been watching you for a few years now and I haven't made anything.
But I enjoy watching and listening to the "It's Chef John" and the signature "That's right!"
I've got to try this!
😄👍🏼 I love lemon desserts, can’t wait to try this
Jorge B. Try his lemon bar recipe if you haven’t already. I have yet to meet someone who doesn’t like them.
CantankerousDave Thanks. Appreciate the advice. I’ll look for it.
lovely recipe chef john, thank you!
Thank you you truely fulfilled my wish and i will definitely try it.
The biggest problem with this recipe is that it only makes one serving.
Yes!
nope@GonnaMakeItAfterAll
@GonnaMakeItAfterAll r/whoooooosh
Does he say how to scale it to do a dozen for a dinner party on his website?
I had a restaurantwhen I was younger in Egypt and this was one of our most popular dishes !!!! Classic 😁
🤤 you make everything look so easy breezy.
Tried and it was to die for... Salute u chef John👍
I think you can prevent the crumbs from floating up by going bartender mode. Use a spoon to slow down the drop of the cream. I could be totally wrong too... Just put the glasses in the fridge.
THAT is a cool way to make some lemon pudding.
"to that we add a little touch of sugar" * dumps bag of sugar in pan *
I read a book that mentioned this dessert and was curious what it was, but not curious enough to actually look it up. Thank you for being Google for me!
Ah, Chef John, this just might be my best-loved creation of your culinary delights. I so love heavy cream; it's my favorite food group!
Thanks for the fancy yet easy dessert recipe!
I’m so glad I watched this video b/c I don’t do eggs or gelatin. I was waiting for the eggs to come in when he took it off the stove. It’s Xmas eve and I have ginger snaps, think I’ll be making this before New Year’s.
Delicious!
i made this this morning. had them for dessert tonight. came out so well i made a batch of 20 for a party tomorrow night. thanks
Bravo!!!! Chef John must love reading that.
This made a great cheesecake ..love this!
I love key lime pie: this would be a marvelous way to make a simple substitute for my favorite treat, and yet be impressive for guests!
Gotta say this is my favorite food related channel to watch! how you explain what your doing as its happening is entertaining and Super fun to watch keep up the great work! Thanks!! :)
Thank you Chef! Two of my favorite flavor combos. I have a bunch of punch glasses I think will work for this.
Can’t wait to try this. I will use blueberries in place of pomegranates. Thank you Chef.
Judy Kaspar That’s what the America’s Test Kitchen version of this recipe calls for. I can confirm that blueberries are tasty on it.
Sounds much better to me than the pomegranates.
Very nice and simple to make it.
This looks very tasty.
I made your pumpkin pie for thanksgiving chef John. It was great. Thank you.
Yummy!
Looks very yummy 👍
Fancy one Chef John 👍
'' now day they use kale smoothies to disguise the taste of poison' lmao... You are awesome chef John!
Bigtiki69 It’s funny because it’s true! 😂🤣😂
New food wishes video? I ran in here so fast
Your presentation is spectacular 👍🌷🌹
sooooo making these...
I'm dead with the Shakespeare shake down...
How can I wait 24 hours to eat this beautiful lemon dessert - love 'lemon' anything - thx for the great recipe - cheers from Canada
Dear Chef John, as one of your Cuban subscribers I would really love to see a Mojito (or anything Cuban really) recipe on here. Love your UA-cam channel so much!
We have a Lemon tree in the backyard & there starting to turn yellow, got to try this.
👍👍👍👍
This will be done this weekend. I must go to the grocery... I will dream of this until I can taste for myself.
2:07 "and to that we'll add a little touch of white sugar"
**proceeds to empty half a bag of sugar into the pot**
This is why I love Chef John.
Amazing. I am so hungry now. You are killing my will to diet. Rock on Chef John
From his recipe 1 1/4 cup sugar to 3 C cream & 3 lemons. Easy
You are after all the Cuba Gooding, of your Easy Lemon Pudding
Just saw this recipe and im off to buy some heavy cream so i can try this recipe later in the evening.Looks delicious!
Make lemon meringue pie next!
My grandma used to make a beautiful lemon mousse I think you'd like. Same quantities of condensed milk, evaporated milk and lemon juice. Just blend and serve cold. Creamy and delicious 😀
I love new upload.
Looks so dank btw 😍😍😍
good job 👍I will try it😚
Looks great, Chef John: that sexy All Clad strainer that perfectly fits the measuring cup! Dessert looks great, too! 😎🤙
Yummy
this would be lovely for christmas made with clementines
I've gotta try this one. More less than 5 ingredients recipes, please!
🤤woow👏👏👏👍😋😋
In Jamaica they use Ginger snaps in their key lime pie instead of graham crackers
I didn't know I needed this in my life until I read this comment
You should put some of your sayings on T shirts. "Heavy cream can sense fear" Thats too funny.
The only reason I knew this was watching Cook's Country. For whatever reason this seems easier than I remember, to the point of being worth doing this winter.
Surprised how well it formed without starch or gelatin. Looks good. I thought for sure the recipe had gelatin in it like a panna cotta.
I would have to set one aside for an hour and let the others firm up overnight....that looks so tasty I would want on ASAP !!
I like this however I would have to make this with Graham crackers, yum😋
Ginger snackies.. make it snappy :D
My girlfriend made me this and it was incredible thank you for the video
Hey what good timing! I was just making your banana bread recipe! (3am for me btw XD)
You cooked the crap out of that lemon gingersnap!
Nice
fiiiiirst love ya chef
I was waiting for “The ‘ol tapa-tapa” on those cookie crumbs!!!
Made it. Delicious. Word of caution. Put in just enough butter to wet the crumbs your using. Don't just dump the melted butter into the crumbs like I did. It was to much for the amount of crumbs I had crushed up. Chef John just spoons some in - good call
Ohh, good idea of using crumbs at the bottom.
Hi dear Chef John, love this new recipe but as it's Christmas time can you tell me what's figgy pudding and how to make it?
What lemon press did you use in this video? I'd like to present my sons with one this Christmas... Or whatever Holiday (or none at all... they do or do not celebrate). Thanx for your reply. Btw... I watch you from South Dakota.