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Lemon Posset
Preparation info
- For
6–8
Persons - Difficulty
Easy
Appears in
By Shaun Hill
Published 2000
In the late sixties and early seventies, this was a regular dessert at Robert Carrier’s esteemed restaurant in Islington. It looks rather like syllabub but is lighter and tastes much fresher.
Ingredients
2 150 ml 5 fl oz ⅔ cup
Method
Grate the zest of both lemons into a bowl. Squeeze the juice and sieve it into the bowl. Stir in the wine and sugar.
Whisk the egg whites until stiff and dry. Set aside.
In a separate bowl, whip the cream. As it thickens, trickle in the lemon mixture. Continue whisking until stiff.
Fold the whisked egg whites into the cream, then pipe or spoon the posset into serving gla