Tony Fleming's inspired lemon posset and lavender recipe produces a colourful and tasty summer dessert. The crunch of the meringue, tartness of the syllabub and creaminess of the posset make this a dessert to be reckoned with and a stunning option for a dinner party.
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To make the posset, place the sugar, cream and zest in a pan and gently heat to melt the sugar
125g of caster sugar
450g of double cream
1 lemon, zested
Stir in the lemon juice and boil for 2 minutes
60g of lemon juice
Pour into individual serving bowls, cover and leave to set in the fridge. This will take about 3-4 hours
Preheat the oven to 80°C/as low as possible
For the meringues, line a baking sheet with silicone baking mats. Whisk the egg whites until stiff peaks form, then gradually add the sugar. After each addition, whisk the egg whites back to stiff peaks again before adding more sugar
100g of egg white
200g of lavender sugar
Once all the sugar has been added, finish with the food colouring and whisk briefly to incorporate. Add a few drops at a time until the desired colour has been reached, then transfer to a piping bag
purple food colouring
Pipe 1cm thick lines of the meringues onto the silicone baking mats. Cook in the oven until completley dry - this will take approximately 1 1/2-2 hours
Preheat the oven to 160°C/gas mark 3
For the white chocolate crumb, mix all of the dry ingredients together (excluding the white chocolate), then slowly add the melted butter to form a crumb
300g of milk powder
200g of flour
60g of cornflour
125g of sugar
125g of sugar
10g of salt
200g of butter, melted
Spread out onto a lined baking tray and bake until golden, then remove from the oven and set aside to cool
Meanwhile, melt the white chocolate using a bain marie. Once the crumb has cooled, stir in the white chocolate and refrigerate
450g of white chocolate
For the syllabub, place the cream in a bowl with the seeds from the vanilla pod. Whisk the cream, gradually adding the lemon juice, wine and sifted icing sugar - stop whisking once the cream is thick enough to hold itself. Chill in the fridge until ready to use
200g of double cream
50g of white wine
25g of icing sugar
5g of lemon juice
1 vanilla pod
To plate, top the set lemon possets with 2 quenelles of syllabub and crumble over some lavender meringue, white chocolate crumb and lemon zest
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