Sicilian Lemon Posset with Bruce Farm Strawberry Coulis, Bruce Farm Strawberry Sorbet, Meringue and Fresh Bruce Farm Strawberries

This recipe has been shared with us by Pastry Chef Robert Gordon of The Pompadour at Waldorf Astoria, Edinburgh. This dish marries together the sharpness of lemon and sweet strawberries perfectly.

This recipe serves 4.

Pastry Chef Robert Gordon’s Lemon Posset with Strawberries
Serves

Ingredients

  • Sorbet
  • 300g Bruce Farm Strawberries (green hull removed)
  • 200g water
  • 100g sugar
  • 30g glucose
  • Coulis
  • 100g Bruce Farm Strawberries (green hull removed)
  • 50g Stock Syrup
  • Posset
  • 900g Double Cream
  • 250g Caster Sugar
  • 3 Sicilian Lemons zest of 2, juice of all 3
  • To garnish
  • 8 Fresh Bruce Farm Strawberries (green hull removed and cut into quarters)
  • 12 sprigs Micro Basil
  • 8 Pieces Meringue
Method
  1. For the sorbet
    Boil the water, sugar and glucose together. Allow to cool then add the strawberries. Liquidise in a food processor until smooth then place in an ice cream machine and churn to manufacturer's instructions.
  2. For the coulis
    Liquidise in a food processor until smooth. Place into a pan and on a medium heat allow to reduce by half. Pass through a fine sieve and store in a squeeze bottle, in the fridge.
  3. For the posset
    Place the cream, sugar and zest in a pan and bring to the boil. Take off the heat and add the lemon juice. Allow to cool slightly before passing through a fine sieve and into moulds. Allow to set in fridge.
  4. To serve
    On a rectangular plate pull a drag of coulis, place the posset to the left of the plate, surround with the strawberries and the basil. Garnish with the sorbet and meringue.