St clement’s posset and sorbet

St clement’s posset and sorbet

By
From
Nathan Outlaw's Home Kitchen
Makes
6
Photographer
David Loftus

A posset is such a great, simple dessert. To me, it’s magical the way citrus juice alone makes the cream set. Lemon posset is the classic version, of course, but I like to include oranges too, when they are flavourful. The sorbet is lovely with it but if you’re short of time just serve the posset with the shortbread biscuits.

Ingredients

Quantity Ingredient

For the posset

Quantity Ingredient
570ml double cream
175g caster sugar
2 lemons, microplaned zest and juice
1 orange, microplaned zest and juice

For the sorbet

Quantity Ingredient
1 orange, microplaned zest
500ml orange juice
1 lemon, microplaned zest
2 lemons, juice
100g liquid glucose
100g caster sugar, plus extra to dust
10 juniper berries, crushed

For the shortbread biscuits

Quantity Ingredient
250g unsalted butter
80g caster sugar, plus extra to dust
330g plain flour
1 tablespoon cornflour
A pinch fine sea salt

Method

  1. To make the posset, put the cream, sugar and citrus zests into a pan and slowly bring just to the boil. Allow to simmer for 3 minutes, then remove from the heat and whisk in the citrus juices. Pass the mixture through a sieve into a jug and then pour equally into 6 individual glasses. Refrigerate for 2–3 hours until set.
  2. To make the sorbet, place all the ingredients in a pan and slowly bring to the boil. Allow to simmer for 5 minutes then remove from the heat and let cool completely. I like to leave the mixture to infuse overnight in the fridge at this point but you can churn it without infusing.
  3. Pass the mixture through a sieve into an ice-cream machine and churn until firm. Transfer to a freezerproof tub and freeze for 1 hour to firm up.
  4. To make the shortbread, beat the butter and sugar together in a food processor until pale and fluffy. Add the flour, cornflour and salt and mix on a slow speed until the mixture comes together to form a dough. Wrap in cling film and leave to rest at cool room temperature for an hour.
  5. Roll out the dough between 2 sheets of baking parchment to a 5–7mm thickness. Remove the top parchment and cut the dough into rectangles or triangles. Place on baking sheets lined with baking parchment and chill for at least 30 minutes. Meanwhile, preheat the oven to 160°C.
  6. Bake the shortbread biscuits for 15–20 minutes until golden. Remove from the oven, sprinkle with caster sugar and transfer to a wire rack to cool.
  7. When ready to serve, crumble two of the shortbread biscuits. Make a little pile of crumbs on each posset, then spoon or ball the sorbet and place on top of the crumbs. Serve immediately, with the shortbread biscuits.
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