Lemon posset with white chocolate and lavender

by Tony Fleming
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servings8
2 hours 20 minutes

Ingredients

Lemon posset

  • 60g of lemon juice
  • 1 lemon, zested
  • 125g of caster sugar
  • 450g of double cream

White chocolate crumb

  • 450g of white chocolate
  • 300g of milk powder
  • 200g of flour
  • 60g of cornflour
  • 125g of sugar
  • 10g of salt
  • 200g of butter, melted

Lavender meringues

  • 200g of lavender sugar
  • 100g 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

Method

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
  • 60g of lemon juice
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
  • 100g of egg white
  • 200g of lavender 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
  • 300g of milk powder
  • 200g of flour
  • 60g of cornflour
  • 125g of sugar
  • 125g of sugar
  • 10g of salt
  • 200g 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, stir in the white chocolate and refrigerate
  • 450g of white chocolate
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