Lemon Possets with Langues du Chats


This is a happy little combination - a highly successful marriage of English and French! The soft, silky and terribly British Lemon Posset is just perfect when spooned from the glass and eaten from a delicate, crispy, very French Lange du Chat (literally, Cat's Tongue, because of the shape). The perfect light and lemony dinner party dessert.

1 litre cream
1 cup caster sugar
grated zest of 4 lemons
125ml freshly squeezed lemon juice

Put cream and caster sugar in a pot and bring to a gentle boil on the stove top - bubbling, but not about to boil over. As soon as it comes to the boil - set the timer - the second it has boiled for three minutes remove it from the heat. Pour into a heat proof jug and stir in the lemon juice and rind. Leave to cool for 10 minutes, then pour into serving glasses. Refrigerate for at least 3 hours or overnight. The result is silky, lemony and delicious - perfect to eat using Langues du Chats as your spoon! Serves 6

Langues du Chats

100g butter, softened
100g icing sugar
2 egg whites
pinch of salt
1 tsp vanilla essence
grated zest of 1 lemon
100g flour

Beat butter and icing sugar until creamy. Beat in egg whites, salt vanilla essence and lemon zest, then fold through flour until you have a smooth mixture. Spoon into a piping bag fitted with a 1cm round tip and pipe onto baking trays lined with baking paper. (If you don't have a piping bag or are disinclined to pipe, just drop teaspoonfuls on a tray for round versions). Bake at 180˚C (375˚F) for 8-10 minutes until pale yellow with slightly edges. Remove, cool on cooling racks and store in an airtight container. Makes 34.

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