• Ingredients: 17
  • Serves: 8
  • Prep: 4 hours
  • Bake: 10 mins
  • Level: advanced

Lemon and basil posset with pectin, white caster sugar, lemon juice, butter (unsalted), liquid glucose, double cream, basil, white caster sugar, lemon, vanilla pods, water, white caster sugar, gelatine leaves, orange juice, grapefruit juice, orange(s), pink grapefruit(s). To make this lemon and basil posset for 8 persons you will need 4 hours for preparation and 10 mins for baking.

Ingredients

For the lemon tuile

For the posset

  • 300ml Double cream
  • 4g Basil
  • 75g White caster sugar
  • 1 Lemon
  • 1 Vanilla pods

For the citrus jelly

Directions

  1. Step 1First of all make the tuiles. Preheat the oven to 180°C (fan 160°C, gas mark 4). Mix together the pectin and sugar in a small bowl.

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  2. Step 2Put the lemon juice, butter and glucose in a saucepan and bring to the boil. Take off the heat and whisk in the pectin and sugar mixture. Return to the heat and bring back to the boil. Take off the heat and leave to cool slightly.

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  3. Step 3Spread the mixture out thinly on a baking tray lined with non-stick baking parchment.
  4. Step 4Place another non-stick baking tray on top, then bake for 8–10 minutes. Leave to cool, then carefully remove the non-stick baking tray.
  5. Step 5Next, make the posset: Put the cream in a saucepan and bring to the boil. Add the basil, then cover with cling film and leave to infuse for 30 minutes.

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  6. Step 6Strain the infused cream into another saucepan and add the sugar and lemon zest. Scrape the seeds from the vanilla pod into the pan and drop in the empty pod too. Bring to the boil, then simmer over a gentle heat for 2–3 minutes.

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  7. Step 7Take off the heat and whisk in the lemon juice. Pass the mixture through a sieve into a jug.

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  8. Step 8Place 8 sherry glasses onto a tray. Pour 40g of posset into each of the glasses. Carefully transfer the tray to the fridge and leave to set for about 2–3 hours.
  9. Step 9While the posset is setting, make the jelly. Put 85ml water into a saucepan with 45g caster sugar. Bring to the boil and cook for 2 minutes.

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  10. Step 10Soak the gelatine in a bowl of ice-cold water for a few minutes until soft. Squeeze the gelatine to remove excess water.

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  11. Step 11Put the sugary syrup, orange and grapefruit juices in a saucepan and bring to the boil. Add the softened gelatine, then strain into a jug and leave to semi-set for about 20 minutes.

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  12. Step 12Take the glasses from the fridge. Gently pour in the citrus jelly until each glass is half full.
  13. Step 13Carefully place 2–3 segments each of orange and grapefruit into the jelly, then cover with the remaining jelly. Transfer to the fridge to fully set for at least 1 hour. Take the glasses out of the fridge and decorate with pieces of lemon tuile.

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