I was thinking of a refreshing dessert the other day for a new client booking I received, and didn’t want anything too heavy at the end of the 4 course meal so decided on a nice tasty lemon posset with meringue.
Such a simple dessert to make with just 3 ingredients!
Lemon zest x3 plus – 75ml juice
Oh and egg whites for the meringue, but what could more simple! A nice dessert you can once again make in advance and keep in the fridge until service time, giving you more time to entertain your guests.
Gently bring to the boil the cream with the sugar and lemon zest and juice and let the lemon flavour infuse into the cream for 4-5 minutes.
Remove from the heat and transfer into glasses or Kilner jars. Transfer to the fridge and chill for around 4-5 hours.
For the meringue shards that have become quite popular on restaurant desserts recently. Whisk 2 egg whites with 50g sugar until stiff peaks are formed.
Spread a thin layer onto a baking sheet lined with parchment paper and dry out in the oven at the lowest possible setting it has around 50-70c for around 5-6 hours or overnight if possible.
Remove from oven, allow to cool and then snap into shards and place around the dessert. Garnish with a fresh raspberry and some crumbled honeycomb.
An amazing, tangy, tasty, simple dessert that even your granny could make!!!