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Lemon posset pots
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By Martha Collison
My secret weapon at dinner parties. The lemon posset base could not be easier to make. It takes just moments but sets into a luxurious pudding that your guests will think you slaved away for hours to create
Serves: 8-10
2 unwaxed lemons, zest and juice
450ml double cream
225g caster sugar
2 British Blacktail Free Range Medium Egg whites
75g ginger nut biscuits, crushed
1 Put the lemon zest, double cream and 125g sugar in a medium saucepan over a low heat for 5-10 minutes, stirring regularly, until the sugar granules have dissolved and the mixture is no longer grainy (try not to let it boil).
2 Add the lemon juice to the mixture and stir well – the cream should start to thicken slightly. Divide between 8-10 heatproof ramekins or glasses, then cool, cover and chill for at least 3 hours (or up to 2 days).
3 To make the meringue topping, put the egg whites in a mixing bowl and use electric beaters to whip to soft peaks. Set aside. Put the remaining 100g sugar in a small saucepan with 4 tbsp water. Stir to combine, then put over a low-medium heat until the sugar has melted and the mixture reaches 118ºC on a sugar thermometer (soft ball stage). When the syrup is up to temperature, pour it into the egg whites in a slow, steady stream, whisking with electric beaters all the time. Once all the syrup has been added, whisk for 5 more minutes until the meringue is thick and glossy.
4 Use 2 teaspoons to dollop a mound of meringue on top of each posset. Brown the meringue either using a kitchen blowtorch or by placing them under a hot grill for a few moments. Sprinkle with the crushed biscuits, then serve immediately
Martha’s tip
Use ready-made meringues if you are short on time – either whole on top or crushed in with the biscuits
Typical values per serving:
Energy |
1,766kJ 424kcals |
---|---|
Fat | 30g |
Saturated Fat | 18g |
Carbohydrate | 36g |
Sugars | 32g |
Protein | 2.3g |
Salt | 0.2g |
Fibre | 0.5g |
V Per pot (making 8)
This recipe was first published in Mon Nov 08 15:22:00 GMT 2021.
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