ב''ה
Genoise is always lovely and the Posset was nice, new and interesting. Perhaps I would have preferred the posset it a tad sweeter.
Mis en place. Why, yes, those are Meyer lemons!
Not sure what 'apple jelly' is. This is what I found. Other than this there was only apple butter.
The smallest piece of paper towel is good enough to hold all the butter solids from the beurre noisette.
beurre noisette
Mixed with the genoise batter. I made a double batch.
Toaster shot.
Aren't they lovely? My new friends.
The 'stacked' look.
Apple spread.
Completed. It really only added a very slight flavor.
I must say I am very glad the posset did not actually take three hours. It was already congealed enough to use in an hour. Um', Also, I guess I'll come clean and say that I used some food coloring because I wanted the posset to be yellow. 
Thanks for coming clean--it still doesn't look very yellow, does it? You must have been pretty restrained. I wish I would have made a double batch.
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DeleteI felt it would look more appetizing than just white but I was a bit embarrassed to use a lot of it...
I love your toaster shot!! Your cupcakes version looks so delicious..i think I would eat them just like that! Really? You added yellow food colouring to your posset? I can't really tell though. I'm not sure the difference apple jelly taste like compared to my pear gelee.. but I think shouldn't be much difference.. just sweet..
ReplyDeleteBaking confession is good for the soul?! Actually, yellow food coloring is very creative. Sarabeth's Chunky Apple looks much nicer than the Smuckers jelly. Good idea to put the paper towel in the strainer. Will remember that trick. Did your family like them?
ReplyDeleteI love your humor.... the stacked shot... the food coloring ;). You're on to something though... The posset is very pale and you have no idea it's lemon until you take a bite.
ReplyDeletePatricia @ ButterYum
http://www.butteryum.org/roses-alpha-bakers/2015/2/19/lemon-posset-alma
I always love how you improvise with whatever you have, very nice and to the point. I thought i want for next time to try a blood oranges for color, and interest how the flavor will come...can't wait for next week project.:-)
ReplyDeleteYour cakes are so tall Mendy! Love that you use muffin pans - that's a great idea.
ReplyDeleteMendy.. I love how everyone took a huge creative curve and replace the apple jelly (which I found in the jam/jelly section of my local supermarket - SURPRISE to me, since I thought I needed to got to the fancy place)... was your apple spread good enough? because they look so good. I'm thinking apricot would work well too.
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DeleteThe apple flavor was decent but did not seem to lend anything special. I agree some other flavor might complement better.
good idea to double your special friends. i wish i did the same. thanks for the paper towel tip!
ReplyDeleteThey look like tasty little muffins! Can't believe you bake everything in your little oven.
ReplyDeleteMendy: Next time use gel food colors--much more concentrated. :-) You did a great job! I found apple jelly but it really didn't add any flavor to the cakelettes, just gave them a little shine and I guess kept them from becoming dry. I do love the recipe! The components weren't difficult but there were a lot of steps and all the waiting is against my basic impatient nature.....(I am trying to get better at that!)
ReplyDeleteLove the leaning tower of cakes. The posset was fairly plain looking. Next time I might put in some zest to give it some interest...or food colouring!
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