Jenny Flynn, the head chef at Faithlegg House Hotel, joined Maria McCann on The Saturday Café for Food at Faithlegg. Jenny had a super summer recipe for Strawberry and Lemon Posset with Meringue Kisses
Strawberry and Lemon Posset with Meringue Kisses
July screams strawberries,
This month’s recipe is easy and delicious, a great way to eat strawberries, which are everywhere at the moment.
This recipe makes 4 portions of posset and the meringue of about 40 kisses
Lemon posset
- 600ml double cream
- 150g caster sugar
- Zest of 1 lemon
- 75ml of fresh lemon juice
Method:
- In a saucepan combine the cream sugar and lemon zest. Bring to the boil and stir to dissolve sugar. Turn down the heat.
- Let it simmer for 1-3 minutes, remove from the heat and add in the lemon juice.
- Strain through a fine sieve into a jug (to make it easier to pour into glasses)
- Pour into glasses or ramekins. Cool at room temperature and place in the fridge to set overnight or for at least 4 hours.
To make the meringue kisses
- 2 large egg whites
- 100g sugar caster
- Pinch of cream of tartar or a few drops of lemon juice to stabilise
Method:
- Preheat your oven to 100c
- Whisk egg whites in a clean bowl until soft peaks form, and add the cream of tartar or lemon juice at this stage
- Slowly add the sugar, 1tbsp at a time, while continuing to whisk, until glossy stiff peaks form.
- Pipe or spoon small meringue kisses onto a parchment-lined tray
- Bake for 1 hour, and then turn off the oven and let it cool inside the oven with the door slightly ajar. This helps them dry out fully
For the Strawberries
Strawberries should be served at room temperature. simply slice them, add a sprinkle of sugar, I keep the tops of the strawberries to use as garnish or buzz them up with lime and slash of gin to make a fruit coulis, the bar team use them in cocktails.
You can serve with raspberries or blackberries!
To assemble
Top each posset with meringue kisses and strawberries
Simple but so tasty!!
Enjoy
Jenny Flynn
