Macaroon lemon posset

Recipe by:

Darina Allen

With a creamy texture and hint of almond, these possets are complimented by delicate macaroons - from the Duchess of Devonshire’s Chatsworth

Macaroon lemon posset

SERVES

6

PEOPLE

PREP TIME

120

MINUTES

COOKING TIME

25

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat the oven to 180°C. Line two baking trays with silicone paper.

  2. To make the macaroons, combine the dry ingredients and stir in the egg whites and vanilla essence. Using a 1cm plain nozzle, pipe the mixture onto the trays in small mounds of about 2.5cm in diameter, leaving a space between each one because they will spread. Place a few almond flakes on each.

  3. Bake in the oven for about 25 minutes. The macaroons harden as they cool down so, using a palette knife, transfer them to a cooling rack as soon as you take them out of the oven.

  4. To make the posset, combine the cream, grated lemon zest and caster sugar in a pan and bring to the boil for a minute.

  5. Take off the heat and stir in the lemon juice and rum. Strain the mixture into a jug to remove the lemon zest. Place a macaroon in each of six 100ml ramekins, and pour over the posset mixture, filling each ramekin to the top.

  6. Cool and refrigerate for 2-3 hours to set and chill.

Ingredients

  • 60g ground almonds

  • 125g caster sugar

  • 1 tbsp ground rice (fine)

  • 2 egg whites 

  • a few drops of vanilla essence

  • almond flakes for decoration

  • 425ml double cream

  • juice and grated zest of 1½ unwaxed lemons

  • 125g caster sugar

  • 1 tbsp rum

Method

  1. Preheat the oven to 180°C. Line two baking trays with silicone paper.

  2. To make the macaroons, combine the dry ingredients and stir in the egg whites and vanilla essence. Using a 1cm plain nozzle, pipe the mixture onto the trays in small mounds of about 2.5cm in diameter, leaving a space between each one because they will spread. Place a few almond flakes on each.

  3. Bake in the oven for about 25 minutes. The macaroons harden as they cool down so, using a palette knife, transfer them to a cooling rack as soon as you take them out of the oven.

  4. To make the posset, combine the cream, grated lemon zest and caster sugar in a pan and bring to the boil for a minute.

  5. Take off the heat and stir in the lemon juice and rum. Strain the mixture into a jug to remove the lemon zest. Place a macaroon in each of six 100ml ramekins, and pour over the posset mixture, filling each ramekin to the top.

  6. Cool and refrigerate for 2-3 hours to set and chill.