Light And Tangy Lemon Posset

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 2 lemons
• 3 egg whites
• 100 g caster sugar
• 900 ml double cream
• 90 ml lemon curd
• cape gooseberries, to serve (optional)

Recipe

• 1 cut half a lemon into slices. cut each slice into quarter segments, brush them all over with a little of the egg and coast in 25g of the caster sugar. reserve.
• 2 finely grate the rind and squeeze the juice of the remaining 1 1/2 lemons. add to the double cream, then whisk the mixture until it forms soft peaks.
• 3 whisk remaining eggs whites until stiff, whisk in remaining caster sugar.
• 4 fold egg whites into lemon flavoured cream then very gently fold in 45 ml (3 tablespoons) of the lemon curd, using a metal spoon.
• 5 spoon into a serving dish and then decorate with drizzles of the remaining lemon curd and the sugar-coated pieces of lemon. serve with cape gooseberries, if desired.