Lemon posset with caramelised white chocolate and meringue
by Ollie Moore

Ingredients

Dairy

  • 450ml of double cream
  • 225g of butter

Store Cupboard

  • 125g of sugar
  • 200g of white chocolate, chopped
  • 4 egg whites
  • 150g of icing sugar
  • 150g of caster sugar
  • 1 tsp cream of tartar
  • 4 eggs
  • 350g of sugar
  • 23g of cornflour
  • 50g of egg white
  • 100g of sugar

Fruit & Vegetables

  • 75g of lemon juice
  • 1 lemon, zest only
  • 1 lime, zest only
  • 4 lemons, juice only

Speciality Ingredients

  • 1 sheet of gelatine, softened in cold water
  • 5g of glucose

Salad & Fresh Herbs

  • lemon balm cress