Delicious Iced Lemon Posset Parfait Recipe with Raspberries & Pistachio Cake

Ingredients

• 450ml double cream
• 125g caster sugar
• 3 lemons juice of. Save the rind and cut into a fine julienne
• 50g caster sugar
• 50g egg white
• 125ml double cream
• 1 whole egg
• 2 egg yolks
• 40g caster sugar
• 25g polenta flour
• 100g pistachio paste
• 25g plain flour
• 1/2 tsp baking powder
• 60ml olive oil
• 50g unsalted butter melted and cooled
• 2 eggs
• 100g caster sugar
• Juice of 1/2 orange
• Juice and grated zest of 1/2 lemon
• 50g egg whites
• 50g raspberries
• 50g of caster sugar
• ½ lemon juiced
• 120g white sugar
• 40g golden syrup
• 50ml water
• 1 tsp bicarbonate of soda
• Julienne of lemon zest from the posset recipe