A nice simple tangy dessert, simple to make and tastes amazing. The longer its in the fridge the flavours actually get better! Can be made in advance just to wow your guests at the last minute at your dinner party.
Ingredients
Posset
- 600ml double cream
- 200g golden caster sugar
- Zest of 3 lemons, plus 75ml juice
Meringue
- 4 free-range egg whites
- 250g/9oz caster sugar
Honeycomb
- 200g caster sugar
- 5 tbsp golden syrup
- 2 tsp bicarbonate of soda
Method
- For the lemon posset, slowly bring the double cream and sugar to the boil in a large saucepan over a low heat, stirring well to dissolve the sugar in the cream. Boil for 3 minutes, then remove from the heat and set aside to cool.Once the cream mixture has cooled, whisk in the lemon juice and zest.
- Pour the posset mixture into 6 glass serving bowls and chill in the fridge for at least 3 hours
- For the meringue shards, preheat the oven to 65C/50C Fan/Gas ¼ (or to the lowest setting on your oven). Line a baking tray with a silicone mat or a sheet of baking parchment.
- Whisk the egg whites in a clean bowl until stiff peaks form when the whisk is removed. Gradually whisk in the sugar a little at a time, until the meringue mixture is glossy.
- Spread the meringue in a thin, even layer all over the lined baking tray using a palette knife. Bake in the oven for 3-4 hours, or until completely dried out (this will take less time if your oven temperature is higher than suggested above).
- Bend the silicone mat or lining paper to break the meringue into shards. Remove the meringue shards from the silicone mat using a palette knife and set aside to cool.
- For the honeycomb – mix the caster sugar and syrup in a deep saucepan and stir over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared. Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won’t take long), then as quickly as you can turn off the heat, tip in the bicarbonate and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately but be careful as the mixture will be very hot.
- Leave to cool for around 1-2 hours then snap and break into little pieces.
- To serve, removed the posset from the fridge, scatter a bit of the honeycomb over the dessert, stick 3-4 shards or the meringue in the posset and garnish with a fresh raspberry.
- Serve immediately.
This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe, can’t wait to try it.
Craig provides a variety of chef services as detailed in his website
Craig can be contacted by phone on : 07845 083 793