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How to make  Sweet Lemon Posset, Welsh Gold, Fresh Raspberry’s

Sweet Lemon Posset, Welsh Gold, Fresh Raspberry’s

From: Storrs Hall Hotel, Windermere


Lemon Posset:
560ml Double Cream
140g Sugar
Juice of 2 Lemons
Juice of 1 Lime
1½ leafs of Gelatine

Welsh Gold:
75g Honey
140g Liquid Glucose
400g Sugar
5 table spoons water
20g bicarbonate soda

How it’s done…
  1. Place the double cream, sugar, lemon and lime in a pan and bring to the boil.
  2. Soak gelatine in cold water for 5 min until soft.
  3. Add gelatine to cream mixture stir for 30 seconds then pour the mixture through a sieve into a measuring jug.
  4. Divide mixture between 8 timbales moulds then leave to set for 6 hours.
  5. Place the honey, liquid glucose, sugar and water in a large pan and boil to 145º using a jam thermometer.
  6. Place the bicarbonate soda into mixture by very carefully swirling the pan, do not use a spoon or any other utensil to mix it with as you ill knock the air out of the mixture.
  7. Place the mixture in a 3 inch walled tray lined with grease proof paper. Allow to cool for 3-4 hours.
  8. Break up into pieces and place in an airtight container.