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Mary's perfect.. Lemon and limoncello posset. By. Mary Berry. Published.

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GMT, 3. 1 August 2. GMT, 3. 1 August 2. Watch Get Out Online. 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. Lemon and limoncello posset. SERVES 4. 40. 0ml (1.

SPECIAL EQUIPMENTsmall, fine paintbrush. Pour the cream into a medium pan and add the sugar and lemon rind. Heat slowly over a 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 jug.

See below right, Super- smooth mixture.)2 Pour the mixture into 4 small glasses or coffee cups and leave to cool completely. Cover and chill for a few hours, or overnight, until set. Meanwhile, sugar- frost the mint leaves. Lightly beat the egg white with a fork until very slightly foamy, then brush it over both sides of the leaves.

See below right, Crisp, frosted leaves.) Sprinkle with caster 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. To decorate and serve each chilled posset, scoop some crème fraîche into a teaspoon. Watch My Name Is Lenny Online Facebook more. Watch Beneath The Darkness Streaming there.

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.

Keys to perfection. Super- smooth mixture. Keep the heat low at first, so the sugar dissolves rather than crystallises, and stir; when you no longer hear the sugar ‘crunch’ on the bottom of the pan, increase the heat. For a really smooth, silky texture, pour the mixture through a fine- mesh sieve into a measuring jug. 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.

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• Think strawberry pavlova and lemon meringue pie combined in a little sponge – just too irresistible!
• 1 Pour the cream into a medium pan and add the sugar and lemon rind. Heat slowly over a low heat, stirring, until the sugar has dissolved completely. Increase the.
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