Lemon and basil posset - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Advanced
Ingredients
For the lemon tuile
- ½ tsp Pectin
- 150 g White caster sugar
- 50 ml Lemon juice
- 100 g Butter (unsalted)
- 50 g Liquid glucose
For the posset
- 300 ml Double cream
- 4 g Basil fresh
- 75 g White caster sugar
- 1 Lemon finely grated zest and juice
- 1 Vanilla pods
For the citrus jelly
- 85 ml Water
- 45 g White caster sugar
- 3 g Gelatine leaves
- 50 ml Orange juice
- 50 ml Grapefruit juice
- 2 Orange(s) peeled and segmented
- 2 Pink grapefruit(s) peeled and segmented.
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1
First of all make the tuiles. Preheat the oven to 180°C (fan 160°C, gas mark 4). Mix together the pectin and sugar in a small bowl.
For this step you'll need:
- ½tsp Pectin
- 150g White caster sugar
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2
Put the lemon juice, butter and glucose in a saucepan and bring to the boil. Take off the heat and whisk in the pectin and sugar mixture. Return to the heat and bring back to the boil. Take off the heat and leave to cool slightly.
For this step you'll need:
- 50ml Lemon juice
- 100g Butter (unsalted)
- 50g Liquid glucose
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3
Spread the mixture out thinly on a baking tray lined with non-stick baking parchment.
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4
Place another non-stick baking tray on top, then bake for 8–10 minutes. Leave to cool, then carefully remove the non-stick baking tray.
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5
Next, make the posset: Put the cream in a saucepan and bring to the boil. Add the basil, then cover with cling film and leave to infuse for 30 minutes.
For this step you'll need:
- 300ml Double cream
- 4g Basil fresh
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6
Strain the infused cream into another saucepan and add the sugar and lemon zest. Scrape the seeds from the vanilla pod into the pan and drop in the empty pod too. Bring to the boil, then simmer over a gentle heat for 2–3 minutes.
For this step you'll need:
- 75g White caster sugar
- 1 Vanilla pods
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7
Take off the heat and whisk in the lemon juice. Pass the mixture through a sieve into a jug.
For this step you'll need:
- 1ml Lemon juice
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8
Place 8 sherry glasses onto a tray. Pour 40g of posset into each of the glasses. Carefully transfer the tray to the fridge and leave to set for about 2–3 hours.
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9
While the posset is setting, make the jelly. Put 85ml water into a saucepan with 45g caster sugar. Bring to the boil and cook for 2 minutes.
For this step you'll need:
- 85ml Water
- 45g White caster sugar
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10
Soak the gelatine in a bowl of ice-cold water for a few minutes until soft. Squeeze the gelatine to remove excess water.
For this step you'll need:
- 3g Gelatine leaves
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11
Put the sugary syrup, orange and grapefruit juices in a saucepan and bring to the boil. Add the softened gelatine, then strain into a jug and leave to semi-set for about 20 minutes.
For this step you'll need:
- 50ml Orange juice
- 50ml Grapefruit juice
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12
Take the glasses from the fridge. Gently pour in the citrus jelly until each glass is half full.
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13
Carefully place 2–3 segments each of orange and grapefruit into the jelly, then cover with the remaining jelly. Transfer to the fridge to fully set for at least 1 hour. Take the glasses out of the fridge and decorate with pieces of lemon tuile.
For this step you'll need:
- 2 Orange(s) peeled and segmented
- 2 Pink grapefruit(s) peeled and segmented.