Light And Tangy Lemon Posset Food

LEMON POSSET WITH SUGARED-ALMOND SHORTBREAD

Steps:

• Make the posset first. Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min. Turn off the heat and stir in the lemon zest and juice. Divide between pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.
• To make the shortbread, heat oven to 160C/140C fan/gas 3. Whizz the butter and flour together in a food processor until no lumps of butter remain (or rub together with your fingertips). Tip into a bowl and stir in the sugar, ground rice and almonds. Line the base of a roughly 22cm square tin with baking parchment. Tip in the mixture and press it down firmly, making it as flat as you can. Dredge with more sugar and bake for 25-30 mins until pale golden. Cool in the tin.
• Cut the shortbread into shards and serve with the possets and little spoons.

LIGHT AND TANGY LEMON POSSET

Steps:

• 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.

LEMON POSSET

Steps:

• Enjoy.

GORDON RAMSEY LEMON POSSET

Steps:

• Pour the cream into a small saucepan and add the sugar. Slowly bring to the boil, stirring constantly to dissolve the sugar. Once it comes to the boil, let the cream bubble for a further 3 minutes, stirring all the time.
• Remove the pan from the heat and pour in the juice of 1 lemon, stirring the mixture thoroughly as you do so. It should start to thicken instantly. Taste the mixture and add a little more lemon juice if it's not tart enough. The posset should be sweet, tangy and creamy.
• Allow to cool for about 5 minutes, then pour into individual glasses. Cover with cling film and chill in the refrigerator for at least 3 hours or overnight. If the possets are very firm, take them out of the refrigerator 15 minutes before serving to soften. Serve with dessert biscuits, langues de chats or almond biscuits.