1600 King St.
Alexandria, Virginia 22314
Pastry Chef Jennifer Short - Right
Assistant Pastry Chef Noelie Rickey - Left
Lemon Posset with Poppy Seed Tuile
The Lemon Posset
1) 600 grams Cream
2) 140 grams Sugar
3) 2 oz. Lemon Juice
4) 2 Lemons - zested
1) Bring cream and sugar to a boil and let simmer for 2 minutes.
2) Add zest and lemon juice. Whisk to combine. Pull off heat.
3) Pour into desired bowls.
4) Let set up on the counter for about 30 minutes.
5) Then place in the fridge and allow to set up for two hours.
The Poppy Seed Tuile
1) 3 oz. 10x Sugar
2) 1.2 oz. Butter
3) 1.5 oz. Honey
4) 1 oz. Water
5) ¼ tsp. Salt
6) Zest of 1 orange
7) ½ (up to 1) cup Poppy or Sesame Seeds
8) 1 oz. Flour
1) In small saucepan, combine sugar, butter, honey, water, and salt, bring to a boil for 1 minute.
2) Remove from heat and stir in poppy seeds, orange zest and flour.
3) Chill to firm.
4) Bake at 350° for 3-5 minutes avoid over browning (honey will make them darken fast).
1) 30 grams Barley Seeds
2) 2 tbs. or more of Oil
3) 150 grams Sugar
4) 2 tbs. Barley Syrup
5) Maldon to taste
1) Heat oil in sauce pan on #9.
2) Put a few seeds in the pan and wait for them to pop.
3) Once popped, remove and add all of the barley seed.
4) Make sure all pieces have popped.
5) Drain from oil and set to the side.
6) Wipe out pan.
7) Make a dry carmel with sugar. Reheat pan and sprinkle with some of the
sugar. Let melt slightly then sprinkle more sugar.
Repeat until all
sugar has been added.
8) Bring sugar to carmel then add the barley syrup. Stir Stir Stir.
9) Add popped barley.
10) Spread onto a sheet pan lined with a silpat.
11) Before the brittle sets up sprinkle with Maldon salt.
12) Let cool.
13) Break into desired pieces. Store in air tight container with desiccant.