Restaurants›Ironwood Kitchen & Cocktails›Lemon Posset Recipe

Lemon Posset Recipe

Inspired by Ironwood Kitchen & Cocktails
Time3h
Serves4

Macerated Berries, Almond Shortbread, White Chocolate

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Ingredients

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For the Lemon Posset

For the Macerated Berries

For the Almond Shortbread

For the White Chocolate

Method

Preparing the Lemon Posset

1

Heat the Cream

In a saucepan, combine the heavy cream and sugar. Heat over medium heat, stirring until the sugar dissolves and the mixture is just about to boil.

2

Add Lemon

Remove from heat. Stir in the lemon zest and lemon juice. Let it cool for about 15 minutes.

3

Chill

Pour the mixture into serving cups or ramekins. Cover and refrigerate for at least 4 hours, or until set.

Macerating the Berries

4

Combine Ingredients

In a bowl, mix together the mixed berries, sugar, and lemon juice. Let them sit for about 30 minutes to macerate.

Making the Almond Shortbread

5

Mix Ingredients

In a bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the almond flour, all-purpose flour, vanilla extract, and salt. Mix until a dough forms.

6

Shape and Bake

Preheat the oven to 350°F (175°C). Roll out the dough to about 1/4 inch thick, cut into desired shapes, and place on a baking sheet. Bake for 12-15 minutes or until golden.

Melting the White Chocolate

7

Melt Chocolate

In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals, stirring in between until smooth.

Serving

8

Assemble the Dish

Serve the lemon posset chilled, topped with the macerated berries, a drizzle of melted white chocolate, and a side of almond shortbread.