Lemon Mousse

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

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