Lemon Posset with Mango
Ingredients
- Ingredients
- 2 organic lemons
- 125 grams sugar
- 350 milliliters Double cream
- 1 generous pinch ground ginger
- 1 generous pinch ground Nutmeg
- 1 can Mangoes (400 ml)
- 1 egg white
- 1 pinch salt
- 1 tsp Hazelnut brittle
- whipped Whipped cream (for decoration)
- Mangoes (for decoration)
Preparation steps
Rinse lemons and finely grate zest of 1 lemon. Squeeze juice from both lemons (to equal about 100 ml, or approximately 1/2 cup). In a pot, bring lemon zest, lemon juice and sugar to a boil. Cook until sugar is dissolved. Keep syrup warm.
In a saucepan, bring double cream, ginger and nutmeg to a boil, stirring constantly. Strain lemon syrup through a fine sieve into the double cream. Transfer mixture to a bowl and refrigerate until cold, about 3 hours.
Meanwhile, in a blender, combine mango pulp with 3-4 tablespoons of liquid from the can. Puree until smooth. Just before you are ready to serve dessert, beat egg whites and salt in a clean metal bowl until stiff peaks form. Carefully fold egg whites into lemon-cream mixture. Divide mango puree among glasses and top with lemon-cream. Sprinkle with hazelnuts and top with spoonfuls of whipped cream and mango slices. Serve immediately.
