Lemon Posset Recipe with Italian Meringue
Rich, creamy and indulgent, Ollie Moore's lemon posset recipe makes a delicious dessert that's sure to impress. Ollie includes a homemade lemon curd recipe and tops with the marshmallow texture of...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Stand mixer
- Candy thermometer
- Kitchen torch
- Piping bag
- Microplane
- Fine-mesh sieve
- Ramekin
- Silicone baking mat
- Oven
- Refrigerator
- Freezer
- Saucepan
- Pot
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
Ingredients
- 450ml of double cream
- 125g of sugar
- 75g of lemon juice
- 200g of white chocolate, chopped
- 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 lemons, 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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