Lemon posset with white chocolate and lavender

PT2H20M

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Ingredients

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Lemon posset

White chocolate crumb

  • 90g of white chocolate
  • 60g of milk powder
  • 40g of flour
  • 12g of cornflour
  • 25g of sugar
  • 2g of salt
  • 40g of butter, melted

Lavender meringues

  • 100g of lavender sugar
  • 50g of egg white
  • purple food colouring

Syllabub

  • 200g of double cream
  • 1 vanilla pod
  • 50g of white wine
  • 25g of icing sugar
  • 5g of lemon juice
1
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
2
Stir in the lemon juice and boil for 2 minutes
3
Pour into individual serving bowls, cover and leave to set in the fridge. This will take about 3-4 hours
4
Preheat the oven to 80°C/as low as possible
5
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
6
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
7
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
8
Preheat the oven to 160°C/gas mark 3
9
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
  • 60g of milk powder
  • 40g of flour
  • 12g of cornflour
  • 25g of sugar
  • 2g of salt
  • 40g of butter, melted
10
Spread out onto a lined baking tray and bake until golden, then remove from the oven and set aside to cool
11
Meanwhile, melt the white chocolate using a bain marie. Once the crumb has cooled, break into pieces and stir in the white chocolate to coat. Refrigerate until set
12
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
13
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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