I have never seen your channel before but I absolutely love the way you explain what you're doing is you're cooking. I have always had to know why I'm doing something a certain way and I love that you explain why you're doing things the way you're doing them❤
Love the way you move while explaining. So now I've got a real concurrent for the German Zitronencrenme as well as for the French tartelettes au citron . Thanks a lot.
I really appreciate you explaining the science behind the whys of doing things and I think thats sorely lacking in many foodtubers. Understanding the techniques and technicalities are always the way to a better product and you’ve shared your knowledge really well. Good short and sweet informative video with no drama. I wish you the most success on your path forward!
Was watching this on silent, reading the captions. Then put the sound on and was not expecting your accent 😂 this recipe looks so delicious, thanks for sharing!
I made this dessert many many times , it’s super easy to make and super delicious . I made it for friends and it always was a success! Everyone wanted the recipe ❤
Thank you for the great instructions and recipe with words. I couldn’t find a video with someone actually talking and I don’t live the ones that don’t talk cause I listen while I’m doing stuff so thanks all around for the great recipe
Well, this was a lovely introduction to Chef Aaron Middleton over a lemon posset. It is hot summer here (south central BC) and this will be perfect for summer gatherings (we have a lot of birthdays to celebrate 'round our house). Berry season is upon us and I have lemons in the fridge. Might have to hunt for double cream..... Thanks for this special recipe, and, nice to meet you, Aaron.
Double cream is a much richer version of North American heavy cream. If that's what you have, increase the amount of cream by 30% or so and boil the mixture for 8-10 minutes instead of two.
I made your recipe yesterday and today we're enjoying the most wonderful dessert. It's tart and sweet and super light. We live in the US so I couldn't get the double cream like you have and used our whipping cream instead, still it came out great. I'll definitely be saving your recipe. Thank you.
My first batch is in the fride cooling down. I had to take 30% cream since it was the fattiest one available and reduced it down a fair bit. Lets see how it comes out, it looked promising though and was quite delicious already! :)
@@chefaaronmiddleton It went very well, especially since I had never heard of that method of thickening. I just reduced the cream until I saw a hint of fat separationand then followed the rest of the recipe. I did an additional try, substituting lemon juice for pureed cherries with a bit of citric acid. Worked out great too. While the classic is great, I am willing to bet the recipe is pretty versatile :D Though I wonder how much you can reduce the sugar before the emulsion becomes unstable. Further testing required 😄
@@ashamancito4630I bet you could reduce the cream quite a bit since milk with a bit of sugar (or none at all) reduces into true dulce de leche where the caramelization of the natural sugars in the milk create that beautiful caramel color. Hope your experimenting went well! I've just discovered lemon posset and my creativity is sparking!
@@kat7692 Use double cream or add 30% extra heavy cream if you're in North America. Cream is NOT the enemy, sugar is - and I'm assuming here that you've been duped by thinking that high fat content is what makes us put on weight. It isn't, it's carbohydrates. We need to consume fat, but don't need carbohydrates at all. Ever.
@@Li.Siyuan nooo not at all haha ! I just didn't have cream at home and I really wanted to make the recipe so I was looking for a substitute that I might have at home , thank you for the tip !
@@smurphy8582 herei in the US - they are NOT. Heavy Cream is 36%. Whipping Cream has a lower fat content. I cannot recall totally but I think I remember being told by the mfg that it was 30%
Is it reccommended to use the Zest. Is it important? Becaus its true it contains alot of vitamines. But also alot of the chemicals. They spray the fruit for a good color, to let the fruit shine, to protect against fungus, to keep it longer fresh, etc.... It makes no sense to eat it.
There's no such thing as 'double cream' in my country...The highest %fat I could find here is 33%. Unfortunately, I didn't work, too low. Even after 24 hours it was still liquidy. Welp, I ate it the way it is, delicious nevertheless. But I wish I could make it more creamy like it should be. Btw, I still don't get why do we have to boil the cream? Just because of sugar? So I would use liquid sweeteners instead, does it mean I can skip this part?
10% cream is light table cream, the kind of cream used in coffee. 35% is heavy cream suitable for whipping. I just looked up double cream (UK) and it can be as rich as 48%. Can't say I've seen double cream available in Canada.
I researched a bit. Whipping cream has usually 30-35% fat. Double cream usually has 48% (in the UK, allegedly) In my country i can't find anything higher than 40% fat cream.
Chef if you can stop the swaying in your videos, those of us who have issues with vertigo would really appreciate it!! You're moving a lot which is a distraction.
I love that you explain the WHY of the steps, not just the HOW. Super useful and a very enjoyable watch. Thank you chef!!
Glad to hear it Julia! Thank you for watching 🙏🏼
@@chefaaronmiddleton how much does this make and what r the ingredients
@@chefaaronmiddleton😅
@@0homes well you need to buy 300,700,542 lemons
@@zelou4970 aw man
A chef who knows his stuff. You can't beat it.
I have never seen your channel before but I absolutely love the way you explain what you're doing is you're cooking. I have always had to know why I'm doing something a certain way and I love that you explain why you're doing things the way you're doing them❤
Thank you for teaching in such a lucid, cheerful manner. I feel like making this...
This is the best recipe I’ve ever watched and I’ve watched a lot! To the point but explaining why it works as he goes along. I’m a new subscriber!
Love the way you move while explaining. So now I've got a real concurrent for the German Zitronencrenme as well as for the French tartelettes au citron . Thanks a lot.
I really appreciate you explaining the science behind the whys of doing things and I think thats sorely lacking in many foodtubers. Understanding the techniques and technicalities are always the way to a better product and you’ve shared your knowledge really well. Good short and sweet informative video with no drama. I wish you the most success on your path forward!
That looks beyond scrumptious.
Great. Very passionate presentation. Congrats
I tried this recipe and it's amazing! Most other people in videos strain out the lemon zest but I think it makes it better!
Couldn’t agree more! I love the zest! So glad you liked it. Thanks for watching 😃
Wonderful the way you interleave the science with the explanation of the food preparation!
Thank you so much! 🙏🏼😃
👍 pleasure, credit where it’s due!
Looks delicious will have to try this
I have all ingredients and will try it asap! Thank you ! Love from Greece 😊❤
Yiasou!!!!!! ❤
Was watching this on silent, reading the captions. Then put the sound on and was not expecting your accent 😂 this recipe looks so delicious, thanks for sharing!
I'm curious... what accent did you think i had? 😂 Thanks for watching!
I was expecting an American accent for whatever reason.
I made this dessert many many times , it’s super easy to make and super delicious . I made it for friends and it always was a success! Everyone wanted the recipe ❤
That's great to hear, thanks Christine 😃 Glad you enjoyed it!
You're a ROCK STAR! Fantastic video and presentation! 🤩
Thank you for the great instructions and recipe with words. I couldn’t find a video with someone actually talking and I don’t live the ones that don’t talk cause I listen while I’m doing stuff so thanks all around for the great recipe
Ah thanks very much! I’m a chatterbox so you’ll always get instructions from me … sometimes too many 😂
Excellent explanations. Going to try this as it looks easy peasy.
Eezy peezy, Lemon squeezy.
Well, this was a lovely introduction to Chef Aaron Middleton over a lemon posset. It is hot summer here (south central BC) and this will be perfect for summer gatherings (we have a lot of birthdays to celebrate 'round our house). Berry season is upon us and I have lemons in the fridge. Might have to hunt for double cream..... Thanks for this special recipe, and, nice to meet you, Aaron.
Double cream is a much richer version of North American heavy cream. If that's what you have, increase the amount of cream by 30% or so and boil the mixture for 8-10 minutes instead of two.
I made your recipe yesterday and today we're enjoying the most wonderful dessert. It's tart and sweet and super light. We live in the US so I couldn't get the double cream like you have and used our whipping cream instead, still it came out great. I'll definitely be saving your recipe. Thank you.
That’s fantastic to hear. I’m glad you enjoyed it! 😃 Happy cooking!
Best video I’ve stumbled across
Kind words! Thank you 🙏🏼
Chef of the right complexion , not anorexic . Spot on!
Thank you! I will be treating myself with this and celebrate my 59 birthday!
Can't beat a lemon dessert.
Simply Beautiful! Your video is Simply delightful.
.and your energy can be felt through my mobile phone. Clapping from Norfolk, Va.❤🎉😊
We put lilac flowers in ours. Amazing taste
Thanks chef
Thats nicely done , I stick lemons in the microwave for 20 seconds , helps get a lot more juice out
Your amazing! I love food but I wish I knew how to talk about food like you! 😍
Thanks for explaining the steps, and molecular reaction, I was concerned about how it was actually going to thicken.
Tank you, very simple
I’m off to the supermarket to get the cream and lemon’s to try this recipe.
Hope you enjoyed it! 😃🙌🏼
Can't wait.
I don’t think we have double cream in US - Will whipping cream work as substitute even though it’s slightly lower in fat?
Maybe condensed milk?
😊Heavy whipping cream will work, sold at major grocery stores. HTH
Delicious!
Great Tutorial!
Thank you for sharing your talent!
Greetings from Singapore🌹🌹🌹
Edith, a happy Subcriber
is it sugar free cream becaus you already add sugar?
I won't be wasting any of that on friends and family!! That's MINE!! 😂😂
A dancing Chef 🤗
Watching him made me seasick.
Is double cream, heavy cream?
Yum. You are a wizard. (I know it's actually talent and not magic.)
I tried this and it didn’t quite set up. Does the cream need to reduce, or is the act of heating it enough?
Could this posset be used inside of muffins?
Can we frizz it?
How do I ad an element of crunch to this ?
Shortbread biscuits all the way mate! 🙌🏼 Serve on the side and use them to dip in. You could also add nuts to the mix before pouring in the mould 👍🏼
You English have great deserts ❤
My first batch is in the fride cooling down. I had to take 30% cream since it was the fattiest one available and reduced it down a fair bit.
Lets see how it comes out, it looked promising though and was quite delicious already! :)
Hehey! How did it go? 😃🙌🏼
@@chefaaronmiddleton It went very well, especially since I had never heard of that method of thickening.
I just reduced the cream until I saw a hint of fat separationand then followed the rest of the recipe.
I did an additional try, substituting lemon juice for pureed cherries with a bit of citric acid. Worked out great too. While the classic is great, I am willing to bet the recipe is pretty versatile :D
Though I wonder how much you can reduce the sugar before the emulsion becomes unstable. Further testing required 😄
@@ashamancito4630I bet you could reduce the cream quite a bit since milk with a bit of sugar (or none at all) reduces into true dulce de leche where the caramelization of the natural sugars in the milk create that beautiful caramel color.
Hope your experimenting went well! I've just discovered lemon posset and my creativity is sparking!
I live in the US & double cream isn't widely available. What can I use instead? By the way, that looks so yummy!
Hey chef, I was wondering if I could substitute the cream with milk or something else, otherwise great recipe and so simple and clear to follow!
Milk won’t set
@@johnp515 what would you suggest then?.
@@kat7692 Use double cream or add 30% extra heavy cream if you're in North America. Cream is NOT the enemy, sugar is - and I'm assuming here that you've been duped by thinking that high fat content is what makes us put on weight. It isn't, it's carbohydrates. We need to consume fat, but don't need carbohydrates at all. Ever.
@@Li.Siyuan nooo not at all haha ! I just didn't have cream at home and I really wanted to make the recipe so I was looking for a substitute that I might have at home , thank you for the tip !
is double cream similar to whipped cream?
heavy cream is the same as is whipping cream
i googled the transelation. If its right there is alot more fat in double cream compared to whipped cream.
@@smurphy8582 herei in the US - they are NOT. Heavy Cream is 36%. Whipping Cream has a lower fat content. I cannot recall totally but I think I remember being told by the mfg that it was 30%
The only thing I’ll say is I just love my lemon squeezer 😭
Can you use an alternative sweetener like erythritol /monk fruit extract etcetera?
PLEASE!!! Subtitulos en ESPAÑOL !!! Gracias, desde Argentina. 💖💜💜
Is double cream same as heaving whipping cream?
yes
Is it reccommended to use the Zest. Is it important? Becaus its true it contains alot of vitamines. But also alot of the chemicals. They spray the fruit for a good color, to let the fruit shine, to protect against fungus, to keep it longer fresh, etc.... It makes no sense to eat it.
what do u do with the lemon seeds?
You stick them up your bum hole. 👍
How much lemon juice is actually added to this?
Hey! Sadly my posset came out too liquid, runny. I suck at cooking
How have I never heard of this before???!?!
There's no such thing as 'double cream' in my country...The highest %fat I could find here is 33%. Unfortunately, I didn't work, too low. Even after 24 hours it was still liquidy. Welp, I ate it the way it is, delicious nevertheless. But I wish I could make it more creamy like it should be.
Btw, I still don't get why do we have to boil the cream? Just because of sugar? So I would use liquid sweeteners instead, does it mean I can skip this part?
Quality
Simple yet amazing dessert 😊
What is the fat content of the cream? 10% or 35%. Asking for north American friend😊
10% cream is light table cream, the kind of cream used in coffee. 35% is heavy cream suitable for whipping. I just looked up double cream (UK) and it can be as rich as 48%. Can't say I've seen double cream available in Canada.
Much better if the zest and bits of lemon are strained out first.
Great video...as I suspected the recipe turned out too sweet for me I would cut the sugar in half next time
Can't wait to make. Just love me some citrus
What's the recipe?
American here. Please explain “double cream”
I am in the EU, i didn't even know. Its like whipcream but like with alot more fat. i think.
@@Yautja24
So it’s somewhere between heavy whipping cream and sweet and condensed milk
I researched a bit. Whipping cream has usually 30-35% fat. Double cream usually has 48% (in the UK, allegedly)
In my country i can't find anything higher than 40% fat cream.
👏👏👏👏👏❤️🏖️🇬🇷
Omg, I wish I had found ur video before I ruined all my ingredients.
Thank you for your informative lesson. I subscribed.
Welcome!
Speed it up and he becomes a rap god
Chef if you can stop the swaying in your videos, those of us who have issues with vertigo would really appreciate it!! You're moving a lot which is a distraction.
My vertigo was on alert with this video.
@@AugustDeb Tnx for the reply. Great recipe and video nonetheless. 👍🏾🍋
Non ci sono i sottotitoli perciò non è utile questo video
It is not quick requiring 6hrs to cool lol
Please stop bouncing back and forth from foot to foot! You're making me sea sick!
Putting your finger in the dessert?! Seriously?
Yes. If your hands are clean, no problem. Sushi chefs use their bare fingers to make sushi. It’s not a problem.
It's his dessert why would you care?
It’s called zest and it is pronounced GRATER!,there is a T IN THE WORD
Stop bouncing to and fro. I'm getting dizzy.
Very irritating the chef swaying from left to right the whole time 😣 of the video❣️it’s very distracting 😮💨 not wanting to offend 🫣🫢