Not just any Lemon Posset, but Chef Liam Tomlin’s Lemon Posset. Served with raspberry consommé & all butter shortbread crumbs. I just bought the best shortbread I could find from M&S for the sake of convenience. It amazes me how just a handful of ingredients can make such a beautifully mouthwatering (and puckering) dessert.
Thanks to Woolworths Taste Magazine for sharing Liam’s recipe (I adapted it slightly). This dessert deserves to live here on the “interwebs” for all of eternity for everyone to try.
- 1 large lemon juice and zest
- 75 g (6 Tbsp) caster sugar
- 250 ml double thick cream
- ½ vanilla pod seeds
- 125 g fresh raspberries blackberries are great too
- a few vanilla pod seeds
- 3 Tbsp (45 ml) caster sugar
- ¼ tsp (2.5 ml) corn flour
- 12 raspberries or blackberries
- ¼ c (60 ml) shortbread crumbs I use M&S All Butter Shortbread and Bash them up
- 4 all butter shortbread biscuits
- a few fresh thyme leaves
- Place the cream, lemon zest, vanilla seeds and sugar in a saucepan. Heat very gently (do not simmer or boil) and mix until sugar dissolves. Remove from heat. Do not boil.
- Whisk in the strained lemon juice. Pour through a sieve into a jug to remove zest. Squash the zest as much as possible to extract flavour.
- Pour into 4 to 6 serving glasses. Cover and allow to set in the fridge for 12 to 24 hours for best results.
- For the “consommé”, Heat berries, vanilla, sugar and 15 ml water and simmer gently until berries are soft.Press berries and juices through a sieve. Heat the strained juice gently and whisk with corn flour until slightly thicker. Allow to cool and keep chilled until ready for use.
- Serve chilled lemon possets drizzled with berry consommé. Garnish with fresh raspberries, shortbread crumbs and fresh thyme.
- Enjoy with extra shortbread on the side for dipping.