Light and Tangy Lemon Posset

"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."
 
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Ready In:
20mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • 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.
  • 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.
  • Whisk remaining eggs whites until stiff, whisk in remaining caster sugar.
  • Fold egg whites into lemon flavoured cream then very gently fold in 45 ml (3 tablespoons) of the lemon curd, using a metal spoon.
  • 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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RECIPE SUBMITTED BY

Not much to tell! I'm a South African living in London, mother of four rangingfrom 25 to 9. I am desperately trying to get my children's stories published - anyone out there interested? Until my ship sails in, I cook, eat everything and anything, and then diet like mad. I love experimenting with new recipes and I absolutely hate spoilt kids who visit and say? "what is THIS?" and push it away without trying. My favourite cookbook is Mrs Beeton's family cookbook. 1994 edition.
 
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