Lemon Gingersnap Posset - Easy Lemon Pudding - Food Wishes

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/269358/Lemon-Gingersnap-Posset/

[@cyberherbalist]

I wonder if one could use orange juice? Probably not acidic enough.

[@dear_totheheart]

The literary history portion was the best part. Awesome video Chef John, you're the heavy cream to a Midsummer Night's dream!

[@harryhathaway1086]

Mr. Chef John my name is Howard and I've always had a list of people I would love to meet in person before I die and you are on the top of the list your good person dude. I appreciate your videos I'm not a cook but you have taught me a lot.

[@missmaryh6932]

People say the loveliest things. As I read the comments. I have to admit Chef John's followers are,quite simply the best. 🌳🍀☘🌿🍁 Chef John you are a lucky chef.

[@foodwishes]

Thanks! Yes, even the trolls are cool.

[@missmaryh6932]

Food Wishes Thanks a billion you just made my day. I've been committed to commenting and almost gave up,,on a reply from you back. Now I'm over the moon.X IIII like you very much x🍽🎵🎼🎶🎵♟🎈

[@caseytrader7478]

I love that you leave the mistakes in. It actually helps to see what can go wrong, and to learn from them. ☺☺

[@arthas640]

I hate how some shows on channels like the Food Chanel will have the chef sort of half ass a recipe, shove it into the oven, and pull out a flawlessly arranged meal. I tried following a Martha Stewart recipe (this was years ago when she was the queen of TV cooking) and followed it 95% close only I pulled out a pile of slop and she pulled out something that looked like it was from a food commercial or the cover of one of her magazines, so well decorated and arranged it looked like it looked more like one of those plastic plates of food they use as decoration in a restaurant than actual food.

[@Kany619]

OMG I literally laughed out loud when you said nowadays we “use kale smoothies to disguise the taste of poison” 🤣

[@christianhansen3292]

sounded like he said Cal i didnt hear the ay Sound well now i know, i dont like kale anyhoot.

[@redfirewolf4186]

That's funny as hell

[@ericnathan9843]

Once again you turned simplicity into a classic 😎

[@johnfoy2630]

I have you know, no matter where I am or what I'm doing, at the end of every one of your episodes you say "and as always, enjoy" and I always say it out loud because I love it. Never stop saying "enjoy".

[@kimquinn7728]

What a sweet comment. Very kind.

[@liquidblueyes]

I really enjoyed that long and drawn out, “and as always...enjoy” so cheerful and festive; like this posset!

[@salyxxe]

“A little touch of sugar” *pours in small bag’s worth*

[@grahamefreestone5309]

Yep, that part got me too. Lol.

[@sandraboxill1322]

My thoughts exactly...lol

[@julz9353]

That reminds me of that "and a little bit of voka” pours whole bottle

[@julz9353]

*vodka

[@bbednorz319]

Hi There That was funny!

[@SkillsthatKills99]

Love ya Chef. Your videos have been one of very few constants in my life the past six years. Hope all is well, and wish you the absolute best. Missed the cayenne this video, but I forgive you. After all, you are the Farrah Fawcett, to your lemon gingersnap posset :)

[@jmag579]

SkillsthatKills99 you are the tiny dancer of bleaching your ass and dying of cancer....... wait....no.

[@ib3scope]

@@jmag579 😂😂🤣

[@janepowers6711]

I made it!! I was scare to death, but is was perfect & decadently delicious. Thank you Chef John❤️

[@PLF...]

Take it from someone whove made these without end at restaurant, use a burner to pop the bubbles in the glass, and never cover for the first while in the fridge - the condensation will drip down and make the smooth surface spotty white. Wait about an hour before covering them. Also, double cream works wonders (always does :-D) - plus, that way you can get a bit more lemon juice in without it getting too runny. Can also recommend a berry compote on top. Cool thing about this is that you can by changing the bisquit make the dessert take on a whole new flavor, say a cantuccini or pistacchio snap. Match it with different liqueurs and you can make this dish fit with almost any menu. As a pastry chef, this is (by far) the best easiest dessert I've ever worked with.

[@SuZiKaT22]

Good ideas! So many possibilities. I'm totally down for making some double cream in the oven. My heart might stop, but death by butterfat is a good way to go, in my opinion. Lol

[@SuZiKaT22]

Quick question, can you clarify what you meant about using a burner to pop the air bubbles? Do you mean putting the actual glasses back over a burner, like hovering there?

[@moss_yt]

Heavy cream can sense fear, just like printers and WiFi.

[@TheDefeatest]

dont forget a sunny side egg about to be flipped...

[@amanda4730]

and yeast

[@jessicabasciano4200]

And pie crust.

[@crhettbuttler1]

Printers do not sense fear, they are the past bosses' angry souls in disguise.

[@oo7cynna]

Avocado too

[@Anthony-l5p5u]

just started watching and I cant wait until i see in what genius way he is going to add the cayenne

[@stvnsanders7]

no cayenne in this one! shocking!

[@Krysta1Rose]

@@stvnsanders7 Surely the cayenne is in the ginger snap cookies!

[@kimberlyrobinson3992]

I love what Chef John calls “a little touch of sugar”. Elsewhere in the world, it’s called a “lot” of sugar. In any case, I adore this recipe because it’s just the sort of thing I was looking for. My food wish came true and I didn’t even have to ask!

[@GrumpyTweety]

Finally something with less than 10 ingredients and no oven that I can try making! (without the risk of burning a house down)

[@jorgeb.4019]

😄👍🏼 I love lemon desserts, can’t wait to try this

[@CantankerousDave]

Jorge B. Try his lemon bar recipe if you haven’t already. I have yet to meet someone who doesn’t like them.

[@jorgeb.4019]

CantankerousDave Thanks. Appreciate the advice. I’ll look for it.

[@phia7286]

I've been watching you for a few years now and I haven't made anything. But I enjoy watching and listening to the "It's Chef John" and the signature "That's right!"

[@tiedyebadger]

i made this this morning. had them for dessert tonight. came out so well i made a batch of 20 for a party tomorrow night. thanks

[@kimquinn7728]

Bravo!!!! Chef John must love reading that.

[@ASMRmerman]

Delicious! I must try the ginger snap base! I find possets always need a little something else to offset the richness, I usually make a sharp raspberry and basil syrup. Definitely going to give this a go next time. Thanks Chef John!

[@SuZiKaT22]

Basil syrup! YUM

[@karmellekouture17]

Anything lemon 🍋 is my favorite!

[@ohmercy5924]

Oh my! Lemon and ginger- 2 of my favorite ingredients ever.

[@benwilson9017]

I had a restaurantwhen I was younger in Egypt and this was one of our most popular dishes !!!! Classic 😁

[@um22w22]

I love chef john’s concept of “a little touch of white sugar”.

[@kr9256]

lovely recipe chef john, thank you!

[@shafifarooq]

Tried and it was to die for... Salute u chef John👍

[@96nissan300zxtt]

Hi dear Chef John, love this new recipe but as it's Christmas time can you tell me what's figgy pudding and how to make it?

[@luthienprice2949]

Made it yesterday and the texture was out of this world! It actually *is* beautiful, luxurious, thick and velvety. Also, please listen to Chef John and don't use more than 1/2 a cup for a portion! As the Master himself would say: "do as I say, not as I did".

[@judyt5542]

Can’t wait to try this. I will use blueberries in place of pomegranates. Thank you Chef.

[@CantankerousDave]

Judy Kaspar That’s what the America’s Test Kitchen version of this recipe calls for. I can confirm that blueberries are tasty on it.

[@iamsmartacus]

Sounds much better to me than the pomegranates.

[@rhettlover1]

Chef, my dear, you do realize this is key lime pie in a glass? Yes, homemade condensed milk with citrus, over a crust! But better, yummm! After your terrarium reference, I though placing a gummy worm on top of the crust before pouring over the custard would be a nice touch! I will be making this, thank you!

[@6wasuri2]

Zowie, what a simple, rich stunner.

[@ruthappel6464]

I read a book that mentioned this dessert and was curious what it was, but not curious enough to actually look it up. Thank you for being Google for me!

[@calgal8915]

I’m so glad I watched this video b/c I don’t do eggs or gelatin. I was waiting for the eggs to come in when he took it off the stove. It’s Xmas eve and I have ginger snaps, think I’ll be making this before New Year’s.

[@penguinistas]

Looks great chef John, thank you.

[@suecanada2313]

oh my ... would I love one (or more ) of those ! Merry Christmas + thank you Food Wishes !

[@VIDYMAE]

Thanks, as always Chef John !!

[@veecee3669]

Ah, Chef John, this just might be my best-loved creation of your culinary delights. I so love heavy cream; it's my favorite food group!

[@feyfantome]

I love key lime pie: this would be a marvelous way to make a simple substitute for my favorite treat, and yet be impressive for guests!

[@MoxieBeast]

Learned a new word! And goodness this looks delicious!!!

[@fourthgirl]

Thank you Chef! Two of my favorite flavor combos. I have a bunch of punch glasses I think will work for this.

[@vibhaverma7910]

Thank you you truely fulfilled my wish and i will definitely try it.

[@MonK3yzUnkL]

Thank you Chef!

[@Anonymous-pm7jf]

I must try this ASAP!

[@PrissyHippie]

Thanks for the fancy yet easy dessert recipe!

[@saddletramp5000]

🤤 you make everything look so easy breezy.

[@470ohio]

We have a Lemon tree in the backyard & there starting to turn yellow, got to try this.

[@rlwalker2]

THAT is a cool way to make some lemon pudding.

[@ursula.m8265]

Very nice and simple to make it.

[@velvetapplecrumblecheeseca1461]

Your presentation is spectacular 👍🌷🌹

[@maccabineh]

You are after all the Cuba Gooding, of your Easy Lemon Pudding

[@gus473]

Looks great, Chef John: that sexy All Clad strainer that perfectly fits the measuring cup! Dessert looks great, too! 😎🤙

[@juts89]

The biggest problem with this recipe is that it only makes one serving.

[@lgaines4086]

Yes!

[@cindyedwards6924]

nope@GonnaMakeItAfterAll

[@dralancranton823]

Does he say how to scale it to do a dozen for a dinner party on his website?

[@elbazart]

I've got to try this!

[@terrortara6994]

Gotta say this is my favorite food related channel to watch! how you explain what your doing as its happening is entertaining and Super fun to watch keep up the great work! Thanks!! :)

[@tahimi3801]

Dear Chef John, as one of your Cuban subscribers I would really love to see a Mojito (or anything Cuban really) recipe on here. Love your KZbin channel so much!

[@johnle9828]

I think you can prevent the crumbs from floating up by going bartender mode. Use a spoon to slow down the drop of the cream. I could be totally wrong too... Just put the glasses in the fridge.

[@sammyhakimvlogs5608]

This looks very tasty.

[@TK-qu1ht]

What lemon press did you use in this video? I'd like to present my sons with one this Christmas... Or whatever Holiday (or none at all... they do or do not celebrate). Thanx for your reply. Btw... I watch you from South Dakota.

[@julesgainey9677]

New food wishes video? I ran in here so fast

[@Mlynoph]

I made your pumpkin pie for thanksgiving chef John. It was great. Thank you.

[@Ddouglas0302]

This made a great cheesecake ..love this!

[@giladzxc17]

Make lemon meringue pie next!

[@whatzupLizzy]

Amazing. I am so hungry now. You are killing my will to diet. Rock on Chef John

[@poutygorilla2698]

From his recipe 1 1/4 cup sugar to 3 C cream & 3 lemons. Easy

[@TomMcD71]

Looks very yummy 👍

[@irenepiher9524]

My grandma used to make a beautiful lemon mousse I think you'd like. Same quantities of condensed milk, evaporated milk and lemon juice. Just blend and serve cold. Creamy and delicious 😀

[@jameswalsh2871]

I recently discovered posset. I think my favorite is actually grapefruit! I am thinking of trying vanilla and perhaps cinnamon. Is there a chocolate version?

[@oil_moon]

Hi chef! When I made this, I got some brown bits forming in the pan which I think were nuggets of carmelised sugar. Not the end of the world when you factor in the straining process, but noticed it didn't happen to you at all. Was my temperature too high?

[@billgrandone3552]

John, could that work as well as a pie? Also what could you recommend to use for lactose intolerant people who would like to make this?

[@ib3scope]

Coconut cream or lactose-free half-and-half

[@PrissyHippie]

This will be done this weekend. I must go to the grocery... I will dream of this until I can taste for myself.

[@sassycarmen4207]

Question! Does the mixture needs to be hot or room temperature before pouring into the glass? Hope you may answer me before Christmas, I would love to make this for my guests, side note I'm not good at making desserts, HELP!

[@Zomy_Streams]

Chef John could you give me some ideas of what to do with lemon curd? I was gifted a jar and have never used it before!

[@sheltonmcmillian677]

Delicious!

[@Abossow77]

"to that we add a little touch of sugar" * dumps bag of sugar in pan *

[@PrissyHippie]

I need to do a dessert for 12. Will it turn out as well if I triple the recipe or will it turn out better if done in batches as you did in the video? Love your videos!!!

[@Mixwell1983]

Surprised how well it formed without starch or gelatin. Looks good. I thought for sure the recipe had gelatin in it like a panna cotta.

[@OohpreddynailsAngie]

I've gotta try this one. More less than 5 ingredients recipes, please!

[@indigenouspotliquor3546]

In Jamaica they use Ginger snaps in their key lime pie instead of graham crackers

[@Navywalrus09]

I didn't know I needed this in my life until I read this comment

[@m.corege9726]

How can I wait 24 hours to eat this beautiful lemon dessert - love 'lemon' anything - thx for the great recipe - cheers from Canada

[@ChristmasCrustacean1]

this would be lovely for christmas made with clementines

[@terrancecoard388]

I would have to set one aside for an hour and let the others firm up overnight....that looks so tasty I would want on ASAP !!

[@brenthooton3412]

2:07 "and to that we'll add a little touch of white sugar" **proceeds to empty half a bag of sugar into the pot** This is why I love Chef John.

[@debbiemarquis3231]

I'm dead with the Shakespeare shake down...

[@juliatshamoun4666]

I will do it but using other natural sweeteners...is it ok

[@recoil53]

The only reason I knew this was watching Cook's Country. For whatever reason this seems easier than I remember, to the point of being worth doing this winter.

[@dinabgarcias5795]

Just saw this recipe and im off to buy some heavy cream so i can try this recipe later in the evening.Looks delicious!

[@harmonegray9845]

sooooo making these...

[@brandonvistan7444]

I love new upload.

[@eatahfood]

Think I would boil some ginger with the heavy cream mixture to infuse more ginger flavor

[@SuZiKaT22]

I mean yeah, you COULD, and that might be good, and add a little heat! But then you would have flavor layering instead of the contrast of the sweetened citrus tang with the spice of the gingersnaps. I think the beauty of this dessert is in the contrasting tastes and textures, which is much more elegant than something like chocolate pudding- that is basically one texture and one dimension/ note.

[@jeffreyharville1918]

Chef John, how would you add Chocolate to the milk pudding?? As in would you use a chocolate sauce, or would you use coco powder? (To taste, as ALWAYS!!)

[@abdelrahmanroshdy8618]

Can I do the same recipe with orange zest and orange juice using also orange biscuits ?

[@irishguy4243]

Hey Chef John! Big fan! Question: My SO covets the black spatula you use to cream butter all the time, as all the other spatulas she has used are too flimsy or come in multiple pieces of different make. What is the spatula you have? We've been trying to find one just like yours!

[@SuZiKaT22]

If I had to venture a guess based on shape, I would say it is likely a Di Oro Living (coincedentally, the same silicone spatula that won ATK's best of spatulas test.) I have one I bought from Amazon. It's great. No staining, no odor-retention, high temp, perfect shape for scraping even the flat bottoms of your curved-edge nonstick pans. Totally worth $13. Add one (or 3) to your next Amazon order. You'll love it.

[@ianbroadwater7008]

Would this work if you immersion blended a banana or 2 in or does it only work because of the citrus?

[@evahamrick3282]

A friend of mine used wine glasses for deserts for her children, even jello. She'd tip the glasses and layer them.

[@SuZiKaT22]

Are you old enough to remember a supermarket product called Jello 1-2-3? It was self-layering! We loved that stuff. It was like a regular jello layer, with a creamy middle layer, and a frothy top layer. It was amazing.

[@SmuttyNLP]

You cooked the crap out of that lemon gingersnap!

[@antononononon]

Can I make it using tangerine+lemon juice to amp up the festiveness?

[@JillyCarrilly]

Yummy!

[@MACATTACK7654]

My girlfriend made me this and it was incredible thank you for the video

[@LydiaApril]

Fancy one Chef John 👍

[@therocketjones]

All right, I'm thinking orange juice and zest, a shortbread crust, and topped with whipped cream and dark chocolate chips.

[@ib3scope]

Yummy! You'll have to adjust the sugar profile slightly, given that oranges are inherently sweeter than lemons. You might want to attempt that using a blood-orange.