Lemon Posset with Caramelised White Chocolate and Meringue
Chris Holland Lemon Posset with Caramelised White Chocolate and Meringue Desserts
- COOK TIME: 12 hours
- PREP TIME: 2 Hours
- DIFFICULTY: Medium
- SERVES: 4
- 450ml of double cream
- 125g of sugar
- 75g of lemon juice
Caramelised white chocolate
- 200g of white chocolate
- 4 egg whites
- 150g of icing sugar
- 150g of caster sugar
- 1 tsp cream of tartar
- 1 lemon, zest only
- 1 lime, zest only
- 4 eggs
- 4 lemon, juice only
- 350g of sugar
- 225g of butter
- 23g of cornflour
- 1 sheet of gelatine, softened in cold water
- 50g of egg white
- 100g of sugar
- 5g of glucose
- lemon balm cress
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Recipe courtesy chef Ollie More from www.greatbritishchefs.com
- Preheat the water bath to a temperature of 90⁰C.
- To make the caramelised white chocolate, roughly chop the chocolate, place in vacuum bag and seal. Leave to cook in the water bath until golden brown and the consistency of caramel sauce. This should take at least 12 hours.
- Immediately after cooking, plunge the vacuum bag containing the chocolate into a bowl of iced water. Once cool, transfer to the freezer and leave to set.
- Next, prepare the lemon posset. In a saucepan, mix together the sugar, lemon juice and double cream and warm over a medium heat. Gently simmer the mixture for 30‑45 minutes, making sure that the sugar dissolves completely in the cream.
- Once cooked, pour the posset through a fine sieve to produce a smooth texture, then spoon into 4 individual serving bowls or ramekins, ensuring there is an equal amount in each. Place in the fridge and leave to set for a minimum of 4 hours before serving.
- Preheat the oven to a temperature of 90⁰C/gas mark 1/4.
- For the citrus meringue, place the egg whites, sugars, cream of tartar and citrus zests in a large bowl. Make sure that the bowl is clean before adding the ingredients. Using a handheld electric whisk or a mixer with a whisk attachment, rapidly beat the meringue mixture until it is glossy and forms stiff peaks.
- Line a baking tray with baking paper or, alternatively, use a silicone baking mat. Spoon the meringue onto the tray or mat and smooth with a palette knife to create a large, thin layer. Place in the oven and cook for 1 hour 15 minutes until completely dried out. Leave to cool, then break into shards and set aside until required.
- To make the lemon curd, break the eggs into a large bowl and place over a saucepan of barely simmering water, making sure that the base of the bowl is not in contact with the water. Using a whisk, beat the eggs for 2-3 minutes.
- After this time, mix in the lemon juice, sugar, butter, cornflour and gelatine and heat, whisking continually, until thick and creamy, then set aside to cool.
- When the lemon possets have set, cover the top of each one with a layer of cool lemon curd, then chill in the fridge until required. There will be some lemon curd left over, which can be kept for up to one week in the fridge.
- For the Italian meringue, place the sugar in a saucepan and add the glucose. Carefully pour in cold water until the sugar is just covered, then cook over a medium heat until the temperature of the mixture reaches 118⁰C on a sugar thermometer (soft ball stage).
- While the sugar is heating up, begin to aerate the egg whites by beating them in a food mixer fitted with a whisk attachment and set to medium-high speed.
- When the sugar syrup reaches 118⁰C, start trickling it into the egg whites as they are being whisked. As soon as all the syrup has been added, turn the mixer down to low speed. Keep whisking until the meringue has cooled completely, then spoon into a piping bag.
- To serve, dot the top of each lemon posset with piped mounds of Italian meringue. Using a blowtorch, lightly toast the surface of the meringue dots, then arrange shards of citrus meringue in between the dots and scatter over some lemon balm cress. Finish the dessert with a grating of caramelised white chocolate