Lemon posset with raspberries and pine nuts
Dominic Chapman's delightful lemon posset recipe comes complete with a layer of luxurious lemon curd, macerated raspberries and toasted pine nuts for a next-level version of this simple dessert.
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Ingredients
Metric
Imperial
Raspberries
- 150g of raspberries
- 10g of sugar
Pine nuts
- 100g of pine nuts
Lemon curd
Posset
- 2 lemons
- 150ml of dry white wine
- 5 tbsp of caster sugar
- 2 egg whites
- 600ml of double cream
Method
1
Place the raspberries in a bowl, sprinkle over the sugar and set aside for for 1 hour before serving
- 150g of raspberries
- 10g of sugar
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
- 100g of pine nuts
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
- 2 egg whites
- 600ml of double 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
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Lemon posset with raspberries and pine nuts
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