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COUNTRY KITCHEN
Sean Bird’s Lemon Posset Cocktail
Servessixtoeightpeopledepending onthesizeofglassesorramekinsused 8.Leavethem intheovenforapprox15minutesbeforeturningthem over
andrepeatingasbefore.Remember,youarenotcookingthelemonslices,just
INGREDIENTS dryingthem out.Theyshouldbeslightlystickywhenyougetthem outofthe
oven.Oncetheyhitfreshair,gentlyloosenonthebakingtray,allow tocool
FORTHELEMONPOSSET downandtheywillharden.
1.8ltrs(3pints) ofdoublecream•225gcastersugar•5lemons 9.Tomakethecoulis,placetheraspberriesandcranberry juiceinasmall
•4tblspnsbrandytotaste(optional) saucepan(keepafewoftheraspberriesback fordecoration).Placeona
moderateheatandallow toslowlycometotheboil,softeningthe
FORTHERASPBERRY COULIS raspberries.Onceithasreachedtheboil,removefrom theheatandpour
2punnetsoffreshraspberries •100gcastersugar•200mlcranberryjuice intoasieveoveralargemixingbowl.Withawoodenspoonorladlepress
theraspberriesthroughthesieveuntilallyouareleftwithis theseeds.
FORTHELEMONCRISPS Scrapeallthegoodnessfrom thebottom ofthesieveintothebowland
2lemons•50gcastersugar•200mlwater•1siliconerubberbaking discardtherest.Pourthecontents ofthebowlback intothesaucepan,
matorapieceofnon-stick bakingparchment addthesugarandbringtotheboil.Simmeruntilithasalmostreducedby
halfandthickenedup.Removefrom theheat,pourintoacleanbowland
FORDECORATION allowtocoolcompletely.
Extra raspberries andblackberries•sprigofmintcocktailorswizzlesticks 10.Noweverythingcomestogether:takethepossetsfrom thefridge,pour
alittleraspberry coulisovereach sothatitformsadeeplayerontop.
METHOD Placeasingleblackberryandasprigofmintinthemiddleofeach.Speara
1.Takealargethick-bottomedsaucepanand,usingamicroplanegraterfitted raspberry onacocktailorswizzle stick andplaceontheglasswiththe
with afineblade,grateallthezestfrom thelemons.Bydoingthisstraight raspberry hangingovertheside.Finally,takeoneofthelemoncrisps,cuta
intothepan,youwillcaptureallthenaturaloils ofthelemonaswellasthe slitinitfrom themiddletotheoutsideedgeandslipitovertheedgeofthe
zest.Takeyour‘bald’lemons,cuttheminhalfandsqueezethejuiceintoa glass.Dustwithicingsugarandserveimmediately.
largebowl.Settooneside.
2.Takeyourlargesaucepanagainandaddthecastersugarandcreamtothe
zest.Placeitonthestoveandslowlybring totheboil onamoderateheat.It
is importanttostirfrequently tocombinetheingredients,dissolve thesugar
andpreventthecream from burning.Donotallow thecreamtoboil over.
3.Onceithasbeguntoboil,reducetheheatandsimmerfor10to12minutes
until thecreamhasthickened.Itshouldnowbenoticeably thicker.Ifitis not,
allow tosimmerforafewminuteslonger.
4.Removethecream mixturefrom theheatandallow
tostandforafewminutestosettle.Atthisstageyou
couldaddthebrandyifyouareusingit.Nothingwill be
lostifyoudon’tandyouwillstillbeleftwithafreshand
palate-cleansingzingy pudding.
5.Now pourinthelemonjuiceandstirthoroughly.
Work fastaslemonjuiceisanaturalsettingagent
andwill beginthickeningthecreamalmost
immediately.Thentakeyourglassesorramekins and
pourinthelemonmixture,leavingroom fortheraspberry
coulislater.Placetheminachilly placetocooldown
completely,thenputthemonatray inthefridgetosetovernight.
6.Forthelemoncrisps,takeasmallsaucepan,addwaterandthen
castersugar.Placeonagentleheatandwarmthrough,allowingthesugar
todissolve.Bringtotheboil.Removefromtheheatandsetasideuntilcold.
7.Whilethesyrupiscooling,takeanoventrayandplacethesiliconemator
non-stick parchmentpaperonit.With asharpknifecutthelemons intoslices
approx3mmthick.Diptheslicesintothesyrupmakingsurethey aretotally
coated,shakeofftheexcessandplaceonthematorpaper.Thenplacethe
trayoflemonsinapre-heatedovenonthelowestsetting(approx50-100
degrees)onthemiddleshelf.
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