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Lemon Posset with Pan-roasted plums & Pistachios

June 2018
Through the magic of chemistry, Scram Food Truck chef-owner Melanie Durant makes citrus-thickened cream and sugar into a smooth, velvety custard, pairing it with juicy plums and a dusting of candied pistachio
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For the pistachio dust:

1 cup sugar
1/4 cup water
1 cup roasted and salted pistachios, shelled

For the posset:

2 1/4 cups heavy cream
1/2 cup sugar
1/4 cup + 1 Tbs. fresh lemon juice

For the plums:

2 lbs. red or black plums, halved and pitted
1/2 cup sugar


For the pistachio dust:

Combine the sugar and water in a medium saucepan and heat them over medium-high heat until the mixture boils and the bubbles go from fast to slow, the soft boil stage, about four minutes. Remove the saucepan from the heat, add the pistachios, and stir aggressively with a wooden spoon until the sugar crystallizes around the nuts, about two minutes. Return the saucepan to the heat and stir until the sugar begins to melt again and caramelize. Pour the mixture out onto an unlined rimmed baking sheet. Once the mixture cools, pulse it in a food processor to a dusty powder, being careful not to over process or it will turn into pistachio butter. Stored in an airtight container, the pistachio dust will keep for up to one week.

For the posset:

Combine the cream and sugar in a medium saucepan over medium-high heat and bring to a boil. Once it comes to a boil, stir constantly for three minutes. Remove the saucepan from the heat and whisk in the lemon juice. Pour immediately into six eight-ounce heatproof glasses or ramekins. Refrigerate uncovered for at least six hours, but no longer than overnight.

For the plums:

Cut each plum half into thirds. Place the segments in a large bowl, add the sugar, and toss to evenly coat them. Heat a large sauté pan on medium-high heat. Working in batches if necessary, add the plums flesh-side down and cook them until the sugar gets a nice amber color, about two minutes. Flip each plum to its other flesh side and cook for two minutes. The juice from the plums will help prevent the sugar from scorching. Transfer the plums and juices to a heatproof container, cool to room temperature, and cover. Refrigerate for up to four hours if not using immediately.

To complete:

Place three plum segments on top of each posset. Drizzle with plum juice and sprinkle with pistachio dust. Serve immediately.

CHEF’S NOTE: You can make the posset year-round with any favorite citrus.