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Nick Nairn Recipe – Lemon Posset

Lemon Posset with Orange Caramel

 

Serves 4lemon posset nick nairn

For the lemon possets

zest & juice of 2 large unwaxed lemons

150g caster sugar

600ml double cream

For the orange caramel

200g caster sugar

75ml orange juice (roughly 1 orange)

zest of 1 orange


To serve

150ml double cream

1 portion orange caramel

 

For the possets, place the double cream and sugar in a large pan over a low heat and bring to the boil slowly. Boil for 5 minutes, then set aside to cool. Whisk in the lemon juice and zest. Pour into six serving glasses. Refrigerate for three hours.

To make the orange caramel, heat a medium heavy-based frying pan. Sift the caster sugar into the centre of the pan to make a pyramid half the diameter of the pan. The heat will slowly start to melt the sugar. The melting sugar will make the pyramid start to collapse. When this happens, give the pan a shake and allow the sugar to continue to melt.

When there is more liquid than dry sugar, use a heatproof spatula to work in the rest of the sugar and break down any lumps. Keep an eye out for hot spots and use the spatula to gently push the sugar around to incorporate cool sugar to areas that are overheating. Don’t over stir as it may clump.

You are looking for a golden caramel colour. Don’t let it get too dark, as it will taste bitter. If it’s darkening too quickly, take the pan off the heat and continue to stir.

When all the sugar has dissolved and you have a nice caramel pour in the orange juice and zest and stir to combine. Be careful as it will splutter and steam, which can cause a bad burn.

When the caramel is liquid again, strain into a clean measuring jug and allow to cool.

To serve, remove the possets from the fridge and spoon over some orange caramel.

Nick Nairn, Publicity Images. At The Cook School at Port of Menteith, Stirlingshire. Pictures by Ashley Coombes / Epicscotland 5/05/2010. 07887 676 002