Lemon posset with confit zest
4.29 from 7 votes
Course Dessert
Cuisine english, Irish
Servings 4
Ingredients
- 500 ml cream
- 125 g caster sugar
- 4 lemons zest and juice (2+2)
- 50 g icing sugar
- To serve
- 300 g Raspberries
- 4 butter biscuits
Instructions
- In a saucepan, over medium heat, bring to simmer the cream and sugar, stirring with a whisk, for 2 minutes or until the sugar is fully dissolved.
- Remove from the heat and allow to cool for 5-10 minutes or so to ensure the mixture doesn’t curdle when adding the lemon to the cream.
- While the mixture cools, grate the zest and squeeze the juice from 2 lemons in a small jug.
- Add the juice and zest to the cream mixture and whisk thoroughly until smooth.
- Pour the lemon cream mixture into four serving glasses and refrigerate for four to eight hours or overnight preferably.
- In the meantime, prepare the confit lemon, in a small saucepan. Place the lemon zest of the last two lemons. Cover with some water and bring to the boil over medium heat.
- Immediately remove from the heat, pour the mixture through a sieve to keep the zest. Repeat the process 2 more time until the zest boiled 3 times. Drain the liquid again each time.
- Place the lemon zest back in the saucepan and add then the lemon juice and icing sugar.
- Over very low heat, bring to simmer and cook for 4-5 minutes until the mixture turns syrupy yet pourable. Remove from the heat and transfer in a small container to store.
- Once cooled, cover with cling film.
- To serve, place the lemon posset out of the fridge, decorate with a few raspberries and a few dots of the lemon zest confit. Serve with a biscuit if desired!
Keyword afternoon tea, baked dessert, cream, Dessert, Kevin Dundon, lemon, sweet