I might be one of the least detail oriented bakers in our group. In my work, I’m the stickler, the one who insists people follow procedures, documentation for everything. Baking is supposed to be relaxing. I sat out the week everyone had to make spreadsheets and flow charts to figure out the recipe. I say all this to explain why I hadn’t bother to read the last few lines of instruction for the Lemon Posset Shortcakes.
I got home from work at 5:00 this evening and started baking. At 7:30, I thought I was almost done, about to do the last component for these little shortcakes. I’m patting myself on the back, not exactly quick and easy, but getting one of Rose’s recipes done in 2 1/2 hours is unusual. That’s when I read that the lemon posset has to chill for 3-4 hours after you make it. Then it should set up for a couple of hours after the shortcakes are filled. We’re into the final two hours.
I can can tell you that the lemon posset is very tasty and I found the bits of cake I removed to make room for the filling to be very light. The taste at that stage offered a hint of vanilla. Since that point, they been doused with lemon syrup and an apricot glaze.
I’m took a photo of them in the fridge — just in case the thickened cream all soaks into the cake during the night. Lemon Posset Shortcakes for breakfast anyone?
Unlike my other posts, we’re not sharing the recipes from the Baking Bible. I have the Kindle edition and find that baking splatters on my iPad clean up very well.
A new group is forming. A few of us will be baking our way through The Bread Bible. A new bread every month. Watch for it next week!
PS — we loved the end result!