Lemon posset with raspberries and pine nuts

PT1H15M

Share recipe

Ingredients

Metric

Imperial

Raspberries

Pine nuts

Lemon curd

Posset

  • 2 lemons
  • 150ml of dry white wine
  • 5 tbsp of caster sugar
  • 2 egg whites
  • 600ml of double cream
1
Place the raspberries in a bowl, sprinkle over the sugar and set aside for for 1 hour before serving
2
Preheat the oven to 170°C/gas mark 3
3
Toast the pine nuts for 8-10 minutes until golden brown then leave to cool. Once cooled, chop into small pieces and set aside
4
To make the lemon curd, juice and zest the lemons and whisk the sugar and eggs together in a heatproof bowl. Add the lemon juice to the egg mixture
5
Place the bowl over a bain marie, gradually whisk in the butter and heat until the mixture has thickened. Once thickened, pass the mixture through a fine sieve and transfer to a piping bag
  • 100g of butter, softened
6
To make the posset, grate the zest of both lemons into a bowl, squeeze in the juice through a sieve into the bowl and stir in the wine and sugar
  • 2 lemons
  • 150ml of dry white wine
  • 5 tbsp of caster sugar
7
Whisk the egg whites until stiff and reserve. In a separate bowl, whip the cream and as it thickens, trickle in the lemon mixture. Continue whisking until stiff, then fold the whisked egg whites into the cream
8
To plate, pipe 70g lemon curd into each serving glass. Pipe some posset into the glass, leaving enough room for raspberries and pine nuts. Finish the posset with raspberries, pine nuts and a drizzle of the raspberry juice. Serve with a shortbread biscuit if desired
Share recipe