TBB - Lemon Posset Shortcakes

I was almost forced to skip this week's challenge. My left wrist had started acting up again, out of nowhere. But then all the Alpha Bakers started saying how wonderful the Lemon Posset Shortcakes were, so I had to come up with something.

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!

Final thoughts/tips:

• 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.