Shortcuts, shortcuts.... I had some Super Lemony Muffins in the freezer which I had made for my other baking group, Avid Baker's Challenge. This is the first time that the baked product of one baking group aids in a dessert of another :o)
I need more shortcuts... Hmmm. There is no shortcut for Lemon Posset. Or is there? An idea began to form in my head. I watched some videos on how to make Lemon Posset on YouTube to get a sense for the milky consistency immediately after cooking. It was still fairly runny, and that's when I knew my idea would work. What is my idea? Well, if England and South America got married, and had a baby, it would be named Lemon Posset Leche Cake. Yes, I used the warm Lemon Posset mixture to soak my Super Lemony Muffins, Tres Leches-style. It was awesome!! :o)
|Lemon Posset Leche Cake with a chocolate whipped cream shell border. I love lemon + chocolate!|
Here are some step-by-step pictures:
|The muffins fit perfectly in my small ramekins|
|I guess-timated that the Lemon Posset would be enough for 5 desserts. Take a fork and poke holes through each muffin.|
|Strain the Lemon Posset.|
|Pour slowly over muffin and let go into the holes as well as the sides.|
|Yay! I had enough for exactly 5 desserts. Into the fridge they went for about 1-2 hours. That's it!|
|Some decoration on top. I had some leftover chocolate whipped cream in the fridge.|
|A spoonful of leftover Lemon Posset. Creamy and delicious!|
|A bit of lemon cake with lemon Posset. Can you see the Lemon Posset filled hole in the middle of the bite?|
|Here you can clearly see the Lemon Posset that went down the holes left by the fork tines. Bon Appetit!|
- Hubby liked this dessert. He kept saying, "this is very lemony". "Too lemony?, I asked. "No, just very lemony". He ate the whole thing, not realizing how rich it really was. Later he asked, what was in it, and when I said "mostly cream", he said, "ah, that explains it" :o) He gave it an 8.5 out of 10 rating.
- I liked it a lot and should have eaten just half of one. It was super lemony, which I like, because both the "cake" part and the Posset had some form of lemon. I thought the Lemon Posset had a nice smooth texture, almost reminiscent of good-quality white chocolate that you let melt on your tongue, slowly.
- With the milky texture soaking into the cake, there was no need for the lemon syrup or the apply jelly glaze, so I skipped both.
- Since I didn't have Meyer lemons, I went with Rose's suggestion of half lemon juice and half orange juice (both were freshly squeezed).
- Don't forget to check out the other Alpha Bakers.