Lemon Posset with Blackberries and Meringue
Lemon posset is a classic English dessert made with sugar, cream and lemon juice. This recipe includes blackberries, home-made meringue and almonds for an extra special treat!
Ingredients
For the posset:
- 300g caster sugar
- 1.2 litres double cream
- 4 lemons, zest and juice
- 600g blackberries
For the meringue:
- 4 egg whites
- 200g caster sugar
To top:
- 50g toasted flaked almonds
Method
Heat the cream and sugar in a large saucepan, bring to the boil, then whisk in the lemon juice and zest. Put the blackberries into a large bowl and top with the lemon and cream mix. Chill for 4 hours.
Whisk the egg whites and slowly add the sugar until the mixture forms stiff peaks.
When the posset is set, remove from the fridge. Put the meringue into a piping bag and pipe all over the top of the set posset. Blowtorch the top of the meringue until golden and sprinkle with the toasted almonds.
Ingredients
For the posset:
- 300g caster sugar
- 1.2 litres double cream
- 4 lemons, zest and juice
- 600g blackberries
For the meringue:
- 4 egg whites
- 200g caster sugar
To top:
- 50g toasted flaked almonds
Method
Heat the cream and sugar in a large saucepan, bring to the boil, then whisk in the lemon juice and zest. Put the blackberries into a large bowl and top with the lemon and cream mix. Chill for 4 hours.
Whisk the egg whites and slowly add the sugar until the mixture forms stiff peaks.
When the posset is set, remove from the fridge. Put the meringue into a piping bag and pipe all over the top of the set posset. Blowtorch the top of the meringue until golden and sprinkle with the toasted almonds.
