Lemon Posset Dessert

Posted by on Sep 20, 2013 in Blog, Katherine's Diary, Recipes To Try, Uncategorized | 0 comments

by Katherine Frelon

Lemon Posset with Lemon Curd and Shortbread by Katherine FrelonSimple and delicious! Learn to make Lemon Posset.  My video shows you step by step, how to make the Lemon Posset and below I’ve included some extras if you want to embellish this delightful recipe further. This dessert is one you’ll see me making in my own kitchen quite regularly. It’s top of my list because I’m a huge fan of lemons, but more importantly it’s quick to make and always impresses my guests!

 

Lemon Posset with Lemon Curd and Shortbread

Ingredients

600ml double cream

135g sugar

4 lemons, juice and rind

1 jar of home made lemon curd –see essential mix

1 quantity of shortbread dough – see pastries

1 tub mascarpone cheese

Small punnet of blackberries

3tsp sugar

1 vanilla pod scraped out

Mint leaves to decorate (optional

Pour cream and sugar into a large saucepan and boil for 3 minutes.

Whisk in the lemons and strain.

Put 1/2tsp of lemon curd in the base of each serving pot and gently pour the cream in, chill until they have set, approximately 4hrs.

Roll out the shortbread dough to 3mm. Using a fluted pastry cutter cut out small circles approximately 3cm diameters.

Carefully place on a lined baking sheet and baking in a moderate oven until they just start to colour.

Remove and leave to cool on a wire rack.

In a bowl turn out the mascarpone, add the vanilla seeds and sugar. Mix well

Pipe a small amount onto half the shortbread discs.

Sit 4/5 blueberries ontop and place a 2nd shortbread disc on top

Dust with icing sugar.

To serve

On your chosen plate place a pot of lemon cream and next to it a shortbread biscuit with mascarpone and blueberries.

 

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