Lemon Posset with Greek Yoghurt Sorbet and Blueberries

This special dessert recipe from The Peacock at Rowsley will melt in your mouth and will impress at a dinner party.

This special recipe for Lemon Posset with Greek Yoghurt Sorbet and Blueberries makes 4 portions.

Lemon Posset

450g Double Cream
110g Sugar
1 ½  Lemon Juice Only

Bring the cream and sugar to the boil and simmer for 3 minutes, add the lemon juice and remove from the heat.
Pour into the bowls which you intend to serve it in, cool and refrigerate.

Greek Yoghurt Sorbet

75g Greek Yoghurt
35g Water
60g Dextrose

Mix together and freeze in an ice cream machine.

Crispy Meringue Peaks

100g Caster Sugar
25g Water
200g Egg Whites

Place the sugar in a saucepan with the water, melt on a low heat then increase the heat and cook to 121°C.
Whisk up the egg whites until fluffy pour on the hot sugar and whisk until cold.

Place the meringue into a piping bag and pipe small peaks onto greaseproof paper, dry in a warm oven overnight until crispy.

Garnish
50g Blueberries

To Finish
Place a scoop of the sorbet on top of the posset and sprinkle on the blueberries and meringue peaks.

2016-05-09T16:07:22+00:00 January 30th, 2015|