Lemon Posset – one of the easiest desserts to make, but really impressive and tasty. A creamy base is flavoured with sweet and sour flavours of lemon. When matched with the sweet raspberry sauce, the combination makes for a perfect end to a meal. Served with homemade crunchy honeycomb for something a little different too. Making a Lemon Posset is very easy, but the honeycomb is a little trickier. However, if you follow the instructions and be careful then it is easy enough and means the Lemon Posset is that bit more impressive.
If you liked my Lemon Posset recipe then look up my other Dessert and Baking recipes.
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RECIPE for Lemon Posset
SERVES 2
DIFFICULTY LEVEL: Rookie
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Ingredients:
For the Lemon Posset
- 1 lemon, zested and juiced
- 50g caster sugar
- 200ml double cream
- Edible flowers, to serve
For the raspberry coulis:
- 200g raspberries
- 20g icing sugar
For the honeycomb:
- 200g caster sugar
- 5 tablespoons golden syrup
- 2 teaspoons bicarbonate of soda
Method:
1. First, make the honeycomb. Grease a large baking tray with oil. In a large pan over a low heat, add the sugar and syrup. Stir gently until you can no longer feel any sugar grains. This will take around 5 minutes. When there are no more grainy bits, turn up the heat to high and allow the mixture to bubble and darken. When it is a dark golden colour act quickly. Turn off the heat, pour in the bicarbonate of soda and stir vigorously. It will foam up and rise. At this point, pour into the greased baking tray. Do not touch it. It will burn the skin on your fingers. Leave for around 1 hour and then break into pieces.
2. For the lemon posset: In a pan, gently heat the cream, sugar, lemon juice and zest. Bring to the boil and take off the heat.
2. Decant into serving glasses or bowls and refrigerate for a couple of hours until set.
3. For the raspberry coulis, heat the raspberries and sugar in a pan over a low heat, squashing down the raspberries until all the juice has been released.
4. Take off the heat and push the raspberries through a sieve into a jug for serving, discarding the seeds.
5. Decorate the Posset with the raspberry coulis, honeycomb and edible flowers, if you like.
Thanks for the excellent guide