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

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