BBC Food - Recipes - Lemon posset with meringue shards and Jamaican gingerbread
Creamy, smooth lemon posset is a Great British favourite. Try this version, topped with spicy gingerbread crumbs.
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Ingredients
- 600ml/20fl oz double cream
- 150g/5½oz caster sugar
- 2 large lemons , zest and juice only
- 4 free-range egg whites
- 250g/9oz caster sugar
- 150g/5½oz soft light brown sugar
- 150g/5½oz softened butter , plus extra for greasing
- 250g/9oz golden syrup
- 75g/2½ oz black treacle
- 125g/4½oz oat flakes
- 175g/6oz self-raising flour
- 3 tbsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp mixed spice powder
- pinch salt
- 2 free-range eggs , beaten
- 25ml/1fl oz milk
- 4 sprigs fresh lemon balm
- 4 scoops ready-made lemon sorbet (optional)
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