The Italian liqueur, limoncello, brings a unique taste and added zest to a wonderfully simple, traditional British pudding. Serve with thin pieces of shortbread or amaretti biscuits.
Serves 4
Special equipment
Small, fine paintbrush
13⁄4 cups (400 ml) heavy cream
1⁄2 cup (100 g) granulated sugar, plus extra for frosting
finely grated zest of 1⁄2 lemon
1⁄4 cup lemon juice
3 tbsp limoncello
4–8 fresh mint leaves
egg white, for brushing
4 tsp full-fat crème fraîche
1. Pour the cream into a medium pan and add the sugar and lemon zest. Heat slowly over low heat, stirring, until the sugar has dissolved completely. Increase the heat slightly and simmer gently for 3 minutes, stirring occasionally. Remove the pan from the heat and stir in the lemon juice and limoncello. Strain into a pitcher. (See Super-smooth mixture.)
2. Pour the mixture into 4 small glasses or coffee cups and let cool completely. Cover and chill for a few hours, or overnight, until set.
3. Meanwhile, sugar-frost the mint leaves. Lightly beat the egg white with a fork until slightly foamy, then brush it over both sides of the leaves (see Crisp, frosted leaves). Sprinkle with granulated sugar, gently shaking off any excess. Lay the leaves on a board and set aside for at least 1 hour or until dry and crisp.
4. To decorate and serve each chilled posset, scoop some crème fraîche into a teaspoon. Gently scrape the bowl of a second teaspoon inside the bowl of the first, pressing as you go, so you scoop the contents from the first spoon to the second. Transfer the crème fraîche back to the first spoon in the same way. Repeat, scooping back and forth until you have a smooth oval “quenelle” shape. Place it on top of a posset and top with 1 or 2 frosted mint leaves.
LEMON AND LIMONCELLO POSSET
KEYS TO PERFECTION
Super-smooth mixture
1 Keep the heat low at first, so the sugar dissolves rather than crystallizes, and stir; when you no longer hear the sugar “crunch” on the bottom of the pan, increase the heat.
2 For a really smooth, silky texture, pour the mixture through a fine-mesh sieve into a large measuring cup. This will make it easier to pour into the serving glasses or cups.
Crisp, frosted leaves
Make sure the mint leaves are dry before you start and use a clean, fine paintbrush to apply the egg white. Use the egg white sparingly; if too heavily coated, the leaves will droop.