Lemon & Basil Posset with a citrus fruit jelly

Name: Lemon & Basil Posset with a citrus fruit jelly
Yield: Makes 8
Cuisine: French
Ingredients: 1 quantity of Lemon Tuile; 300 ml (½ pint/1¼ cups) double (heavy) cream; 4 g (⅛ oz) fresh basil; 75 g (2¾ oz/⅓ cup) caster (superfine) sugar; Finely grated zest and juice of 1 lemon (about 45 ml/2 fl oz juice); 100 g (3½ oz/scant ½ cup) Light Syrup; ½ vanilla pod (bean), split lengthways; 3 g (½ tsp) leaf gelatine; 2 pink grapefruits peeled and segmented; 2 oranges peeled and segmented; 50 ml (2 fl oz/scant ¼ cup) orange juice; 50 ml (2 fl oz/scant ¼ cup) grapefruit juice

Preparation info

Makes
8

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

A posset was originally a British hot drink of milk curdled with wine or ale, often spiced, which was popular during medieval times. Adding the layer of citrus jelly and the fresh segments adds another dimension to the dish.

Ingredients

1 quantity of Lemon Tuile

Europe
France
United Kingdom
Drinks
Mediterranean

Method

First, make the tuiles

Make the tuiles and store in an airtight container.

Next, make the posset

Set the sherry glasses at an angle on a tray. Put the cream in a saucepan and bring to the boil. Add the basil, then cover with cling film (plastic wrap