Lemon Posset with Almond Bread

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This recipe pre-dates my 5 Ingredients philosophy.

Lemon Posset with Almond Bread

From Stonesoup

Lemon posset has to be one of the easiest desserts in the world. It has a lovely silky smooth texture balanced by the freshness of the lemon. I’ve also made a version with half lemon juice half passionfruit served with extra passionfruit that is to die for but unfortunately passionfruit were super expensive so we had to settle for lemon. Adapted from a recipe published years ago by Jill Dupleix when she was the food writer for the Sydney Morning Herald.

Almond bread is a great way to use up all those extra egg whites that tend to accumulate when you make a lot of icecream as I do. It isn’t very sweet and keeps for ages in an airtight container. This recipe was adapted from Stephanie Alexander’s kitchen essential The Cook’s Companion.

Serves 10
for the posset:
1.2L whipping cream (approx 35% milk fat with gelatine added – aka thickened cream)
300g sugar
175mL lemon juice
handful sliced almonds
for the almond bread:
4 egg whites
pinch salt
120g caster sugar
120g plain flour
120g whole almonds, skins on

1. To make the posset, place cream and sugar in a medium saucepan and bring to the boil stirring occasionally.

2. Simmer for three minutes stirring constantly ensuring that the mixture doesn’t boil over. Remove from the heat and stir through juice.

3. Cool for ten minutes before dividing between 10 glasses or ramekins. Cover and refrigerate over night.

4. For the almond bread, preheat the oven to 180C. Oil a loaf pan and line with grease proof paper. Whip whites with a pinch of salt until soft peaks form.

5. Gradually add sugar and whip until the sugar has dissolved and the mixture is smooth and glossy. Fold in flour, being very gentle and then fold in almonds until just combined.

6. Spoon mixture into the prepared tin and bake for 45-55mins or until golden brown and firm to touch. Remove from the oven and allow to cool.

7. Preheat oven to 120C and cut bread into very thin slices using a bread knife. Place in a single layer on a large baking tray lined with grease proof paper.

8. Bake 45 to 60mins or until completely dry. Cool then store in an airtight container.

9. Top each posset with a few almonds and serve with a slice or two of almond bread and a teaspoon.