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Stuffed roast lamb

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Liam Tomlin's lemon posset

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Liam Tomlin’s lemon posset

30 minutes

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Liam Tomlin’s lemon posset

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus overnight setting

Cooking Time 30 minutes

Ingredients

1 lemon
250 ml double cream
75 g caster sugar
vanilla pod, split with seeds scraped out
shortbread, crumbled into pieces

For the berry consommé:

1 punnet raspberries
caster sugar

Method

Finely grate the zest from the lemons. Halve the lemon and squeeze out the juice. Strain the juice and measure out 115 ml.
Mix the cream, lemon zest, vanilla essence and sugar in a saucepan. Bring the cream to temperature - not boiling - stirring until the sugar has dissolved. Once all the sugar has dissolved, remove from the heat and whisk in the lemon juice.
Strain the cream into a jug, pressing the zest in the sieve to extract as much flavour as possible. Discard the solids.
Allow the cream to settle for 5 minutes before skimming the froth of the surface. Pour equal amounts of the lemon posset into glasses. Leave to cool.
Cover the glasses with clingfilm and refrigerate for 24 hours to set.
To make the berry consommé, add sugar and remaining vanilla essence to the frozen berries. Cover the bowl in clingfilm, and place over a pot of gently simmering water for approximately 30 minutes. Gently strain the liquid through a sieve, ensuring not to to force the berries through the sieve.
Garnish the posset with fresh berries, shortbread and pistachio nuts. Finish with the consommé just before serving.

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