Lemon and green tea brûléed posset

5.00

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. 

First published in 2024
discover more:

Ingredients

Metric

Imperial

Lemon and green tea posset

Garnish

Equipment

  • Blowtorch

Method

1

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 

2

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 

3

Strain the mix through a fine sieve into a jug, then add in the lemon juice and give it a good stir

4

 Divide the posset mix evenly between the lemons

5

Cover with cling film and leave them in the fridge to set for around 2 hours

6

To serve, sprinkle the cream with caster sugar, then use a blowtorch to caramelise the sugar until golden brown 

7

Top the lemons with a few fresh raspberries and a couple of viola flowers, then serve

First published in 2024
DISCOVER MORE:

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.