The thing I love about Jacques cooking is the lack of BS. He uses a microwave, lemon rind is lemon rind not lemon ‘zest’. He cooks with everyday ingredients and it’s pure happiness and enjoyment.
No kidding, I'm 66 years old now but when I was in the Boy Scouts we made sort of the same thing with lemon or lime juice and sweetened condensed milk, in the can,and just put it in a cool place. Thicken up all by itself. Really good!
Jaques is so unassuming. He simply gives credit to others.
Merci!
The most simple recipe for lemon posset I’ve seen!
Chef Jaques never stops teaching. He's a national treasure!!
The thing I love about Jacques cooking is the lack of BS. He uses a microwave, lemon rind is lemon rind not lemon ‘zest’. He cooks with everyday ingredients and it’s pure happiness and enjoyment.
No kidding, I'm 66 years old now but when I was in the Boy Scouts we made sort of the same thing with lemon or lime juice and sweetened condensed milk, in the can,and just put it in a cool place. Thicken up all by itself. Really good!
Oh that's a great idea for a camping dessert!
A legendary chef!
Chronologically the third greatest U.S. chef after James Beard and Julia Child!
Thank you for sharing this lovely recipe
What an incredible dessert!!
Brilliant!
Lovely recipe .❤
That lemon squeezing technique is a game changer for me and my weak-ass muscular dystrophy hands!
you can get electric juicer that will do it for you
Divine!!!
merci, msr. Pepin....you are a good teacher.
Looks amazing. I'm going to make this week
Thank you Chef. Easy and delicious recipe. 😉
Délicieux!
👍😄👏👏👏
🙋🏾♂️
I'm surprised he used a microwave!
Amateurish - the lemon peel should be strained out through a sieve before cooling in a fridge for three hours at least.
Okay professional 💀 let’s see how famous you are goon