Light and Tangy Lemon Posset
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 2 lemons
- 3 egg whites
- 100 g caster sugar
- 900 ml double cream
- 90 ml lemon curd
- cape gooseberries, to serve (optional)
directions
- Cut half a lemon into slices. Cut each slice into quarter segments, brush them all over with a little of the egg white and coast in 25g of the caster sugar. Reserve.
- Finely grate the rind and squeeze the juice of the remaining 1 1/2 lemons. Add to the double cream, then whisk the mixture until it forms soft peaks.
- Whisk remaining eggs whites until stiff, whisk in remaining caster sugar.
- Fold egg whites into lemon flavoured cream then very gently fold in 45 ml (3 tablespoons) of the lemon curd, using a metal spoon.
- Spoon into a serving dish and then decorate with drizzles of the remaining lemon curd and the sugar-coated pieces of lemon. Serve with cape gooseberries, if desired.
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RECIPE SUBMITTED BY
Not much to tell! I'm a South African living in London, mother of four rangingfrom 25 to 9. I am desperately trying to get my children's stories published - anyone out there interested? Until my ship sails in, I cook, eat everything and anything, and then diet like mad. I love experimenting with new recipes and I absolutely hate spoilt kids who visit and say? "what is THIS?" and push it away without trying.
My favourite cookbook is Mrs Beeton's family cookbook. 1994 edition.