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Light and Tangy Lemon Posset

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“Since I first posted this, I made it. As my English daughter-n-law says - bootiful! Just bootiful! It is superbly rich and I would halve it the next time I make it. I also served it with vanilla ice cream as it was too much to eat a bowlful on its own. It is delicious.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut half a lemon into slices. Cut each slice into quarter segments, brush them all over with a little of the egg white and coast in 25g of the caster sugar. Reserve.
  2. Finely grate the rind and squeeze the juice of the remaining 1 1/2 lemons. Add to the double cream, then whisk the mixture until it forms soft peaks.
  3. Whisk remaining eggs whites until stiff, whisk in remaining caster sugar.
  4. Fold egg whites into lemon flavoured cream then very gently fold in 45 ml (3 tablespoons) of the lemon curd, using a metal spoon.
  5. Spoon into a serving dish and then decorate with drizzles of the remaining lemon curd and the sugar-coated pieces of lemon. Serve with cape gooseberries, if desired.

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