Lemon Posset

Felicity Cloake

https://www.theguardian.com/lifeandstyle/wordofmouth/2013/sep/19/how-to-make-perfect-lemon-posset

Makes 3-4

• • 2 lemons

  • 125g caster sugar

  • 425ml double cream

  • Pinch of nutmeg

  • Pinch of ginger

  • 1 tbsp flaked almonds, toasted

  • 1 tbsp candied peel

Method

• 1. Finely grate the zest of one of the lemons, then juice 1½ – you should have about 100ml juice, but juice the remaining half if necessary.

  2. Put the juice and zest in a small pan with the sugar over a low heat and bring to the boil, stirring occasionally, until the sugar has dissolved. Keep warm.

  3. Pour the cream into a small, heavy-bottomed pan with the spices and heat gently until it comes to the boil. Pour into the syrup, whisking to combine, then pour through a sieve into a jug.

  4. Divide between ramekins, allow to cool, then chill for a couple of hours until set. Add the almonds and peel just before serving – good paired with shortbread.

Tom Kerridge

http://www.telegraph.co.uk/foodanddrink/recipes/10284359/My-favourite-dish-Tom-Kerridges-lemon-posset-with-biscotti.html

• • 450ml (16fl oz) double cream

  • 130g (4¾oz) caster sugar

  • Freshly squeezed juice of 2 lemons

Method

• 1. Mix the cream and sugar together in a saucepan over a high heat and bring to the boil, stirring to dissolve the sugar.

  2. Turn the heat down to a simmer and stir for one to two minutes until the bubbles are quite large.

  3. Add the lemon juice and whisk thoroughly.

  4. Pass this mix through a fine sieve into a bowl and leave to cool for five minutes.

  5. Skim off any air bubbles, then pour the posset into serving glasses. Leave to cool completely, then place the bowls in the fridge for at least two hours.

Mary Berry

http://www.dailymail.co.uk/home/you/article-2735746/Marys-perfect-Lemon-limoncello-posset.html

• • 400ml (14fl oz) double cream

  • 100g (3½ oz) caster sugar, plus extra

  • for frosting

  • finely grated rind of ½ lemon

  • 4 tbsp lemon juice

  • 3 tbsp limoncello

  • 4-8 fresh mint leaves

  • egg white, for brushing

  • 4 tsp full-fat crème fraîche

Method

• 1. Pour the cream into a medium pan and add the sugar and lemon rind.

  2. Heat slowly over a low heat, stirring, until the sugar has dissolved completely. Increase the heat slightly and simmer gently for 3 minutes, stirring occasionally.

  3. Remove the pan from the heat and stir in the lemon juice and limoncello. Strain into a jug. 

  4. Pour the mixture into 4 small glasses or coffee cups and leave to cool completely. Cover and chill for a few hours, or overnight, until set.

  5. Meanwhile, sugar-frost the mint leaves. Lightly beat the egg white with a fork until very slightly foamy, then brush it over both sides of the leaves. Sprinkle with caster sugar, gently shaking off any excess. Lay the leaves on a board and set aside for at least 1 hour or until dry and crisp.

  6. To decorate and serve each chilled posset, scoop some crème fraîche into a teaspoon. Gently scrape the bowl of a second teaspoon inside the bowl of the first, pressing as you go, so you scoop the contents from the first spoon to the second. Transfer the crème fraîche back to the first spoon in the same way. Repeat, scooping back and forth until you have a smooth oval ‘quenelle’ shape. Place it on top of a posset and top with 1 or 2 frosted mint leaves.