Lemon Posset
An adaption of Chef Liam Tomlin's Lemon Posset. Creamy, zingy and delicious. The ideal dessert for a hot summer's day.
Ingredients
- 1 large lemon juice and zest
- 75 g (6 Tbsp) caster sugar
- 250 ml double thick cream
- ½ vanilla pod seeds
Berry Consomme
- 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
To serve
- 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
Instructions
- 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.
Nutrition
Calories: 480kcalCarbohydrates: 53gProtein: 4gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 71mgSodium: 105mgPotassium: 146mgFiber: 3gSugar: 39gVitamin A: 958IUVitamin C: 13mgCalcium: 55mgIron: 1mg
Tried this recipe?Let us know how it was!