Lemon posset with strawberry gel, biscuit tuile and honey crumbs – Food & Home Magazine

Ingredients

• <h3>LEMON POSSET</h3>
• 600ml double-thick/thick cream
• 150g castor sugar
• zest and juice of 2 large lemons
• <h3>HONEY CRUMBS</h3>
• 90g icing sugar + extra, to dust
• 85g cake flour + extra, to dust
• 60g cornflour
• 30g ground almonds
• 250g salted butter, cut into cubes + extra, to grease
• 75g honey
• 2 drops almond essence
• <h3>BISCUIT TUILE</h3>
• 1 large egg white
• 60g castor sugar
• 30g cake flour
• few drops vanilla essence
• 30g salted butter, melted
• <h3>STRAWBERRY GEL</h3>
• 250g fresh strawberries
• 2g (1 tsp) agar-agar flakes (find at faithful-to-nature.co.za)
• lemon juice, to taste
• edible flowers, to garnish