Lemon posset recipe
Actress and 2011 Celebrity Masterchef semi-finalist, Linda Lusardi, shares her recipe for Lemon posset with fresh fruit and shortbread with us. “Mmm. Creamy,sharp with lemon,enough sweetnessin there. Reallygood shortbreadbiscuit, that’sreally good.That’s a goodpud, John.” - Gregg Wallace
Ingredients
- 750 ml Double cream
- 200 g Caster sugar
- 3 Lemons, juice
- 26.4 fl oz Double cream
- 7.1 oz Caster sugar
- 3 Lemons, juice
- 3.2 cups Double cream
- 7.1 oz Caster sugar
- 3 Lemons, juice
- 200 g Unsalted butter, softened
- 60 g Icing sugar
- 200 g Plain flour
- 0.5 tsp Salt
- 150 g Dark chocolate, broken into small pieces
- 7.1 oz Unsalted butter, softened
- 2.1 oz Icing sugar
- 7.1 oz Plain flour
- 0.5 tsp Salt
- 5.3 oz Dark chocolate, broken into small pieces
- 7.1 oz Unsalted butter, softened
- 2.1 oz Icing sugar
- 7.1 oz Plain flour
- 0.5 tsp Salt
- 5.3 oz Dark chocolate, broken into small pieces
- 250 g Fresh fruit: Strawberries, raspberries and blackberries
- 8.8 oz Fresh fruit: Strawberries, raspberries and blackberries
- 8.8 oz Fresh fruit: Strawberries, raspberries and blackberries
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180°C (350°F/Gas 4). For the posset, put the cream and sugar into a saucepan and bring to the boil. Simmer for 6 minutes, then remove from the heat. Whisk in the lemon juice, then leave to cool.
- Divide the mixture between 4 serving glasses, then chill in the fridge for at least 2 hours until set.
- Meanwhile make the shortbread. Using an electric hand whisk, cream the butter and sugar together until pale and fluffy, then stir in the vanilla extract. Sift the flour and salt into the mixture and stir until combined.
- Wrap the dough in cling film, then chill in the fridge for 1 hour.
- Remove the dough from the fridge, unwrap, and place on a lightly floured surface. Roll out to a thickness of 5mm (1/4 in), then cut out with a heart-shaped cookie cutter. Transfer to a non-stick baking tray, then chill in the fridge for 30 minutes.
- Bake the shortbread for 8-10 minutes until lightly golden, then transfer to a wire rack to cool.
- Put the chocolate into a heatproof bowl and set it over a pan of gently simmering water. Stir until the chocolate has melted, then remove from the heat.
- Put the chocolate in a paper piping bag with the point snipped off, or use a teaspoon, and drizzle the chocolate over the shortbread biscuits in a zigzag pattern. Leave to set.
- When ready to serve, top the possets with the mixed fruits and serve with the shortbread biscuits.
Taken from MasterChef EveryDay, DK, £20, dk.com
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