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.
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
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
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
