Lemon and green tea brûléed posset
There’s something special about a crunchy brûléed topping to a sweet and creamy dessert. This lemon and green tea brûléed posset is served inside the lemon rinds, and is the perfect combination of sweetness from the lemons, and gentle floral flavours from the green tea. The cream is slowly infused with the green tea, sugar and lemon zest, then strained and combined with the lemon juice before being setting. When set they are sprinkled with caster sugar and torched until the top is golden and caramelised.
Ingredients
Metric
Imperial
Lemon and green tea posset
- 4 lemons
- 500ml of heavy cream
- 200g of caster sugar
- 1 pinch of salt
- 1 tbsp of lemon zest
- 90ml of lemon juice
- 2 bags of green tea
Garnish
- 1 handful of fresh raspberries
- 1 handful of viola flowers
Equipment
- Blowtorch
Method
Begin by slicing the lemons in half down the length. Carefully use the top of a juicer to squeeze out the juice from the lemon flesh, making sure to keep the lemon rinds intact. Use a spoon to peel away the inner pulp of the lemon to make a clean ‘ramekin’ for the posset
- 4 lemons
Mix together the cream, sugar, salt, lemon zest and green tea bags in a pot over a medium-low heat. Gently simmer for 5 minutes, stirring frequently to avoid the cream burning
- 500ml of heavy cream
- 200g of caster sugar
- 1 pinch of salt
- 1 tbsp of lemon zest
- 2 bags of green tea
Strain the mix through a fine sieve into a jug, then add in the lemon juice and give it a good stir
- 90ml of lemon juice
Divide the posset mix evenly between the lemons
Cover with cling film and leave them in the fridge to set for around 2 hours
To serve, sprinkle the cream with caster sugar, then use a blowtorch to caramelise the sugar until golden brown
Top the lemons with a few fresh raspberries and a couple of viola flowers, then serve
- 1 handful of fresh raspberries
- 1 handful of viola flowers
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