Lemon Joy

Outstanding food editor, Kathy Paterson created this glass of delicious as an excuse to enjoy Charlies Lemon Gelato. We reckon it tastes even better if you match it with a glass of Leefield Station Ridgeline Riesling. It’s a set-cream dessert - where the richer the cream you use, the silkier the posset will be. Using lemon curd, lemon confit and Charlies Lemon Gelato allows us to wallow in the charm of lemons. We like to serve a little crisp biscuit with each posset to add some texture.

 Makes 8 small glasses or bowls (if using double cream as richer)

Lemon confit

2 lemons, well washed

50g caster sugar

Lemon posset

2 large lemons, well washed

150g caster sugar

600ml double cream

To serve

Lemon Curd (see recipe Celebration Lemon Cake), optional

Charlies Lemon Gelato

Clareville Bakery Ginger Snaps, optional

Make the lemon confit, using a peeler, peel the lemon from top to bottom to remove the rind, ensuring you are leaving the white pith behind. Use a sharp knife to cut the rind into very thin strips (julienne).

Put into a saucepan with cold water and slowly bring up to the boil. Once boiled, strain strips through a fine sieve. Repeat once more.

Return the blanched strips to the saucepan with the sugar and just enough water to cover.  Bring to the boil and cook until you have a syrupy consistency. Leave to cool before storing in a jar in the fridge.

Make the lemon posset, finely grate the rind (zest), then juice the lemons (you will need 80-90ml juice). Put into a saucepan with the sugar and heat over medium-low heat until the sugar has dissolved. Gently stirring will help dissolve the sugar. Keep warm.

Pour the cream into a saucepan and heat over medium-low heat. Bring to a good simmer but do not let boil. Remove from the heat and whisk in the lemon mixture. Cool a little. Pour the mixture through a fine sieve sitting over a jug then leave to cool completely.

If using, put a spoonful of lemon curd into the bottom of each small glass or small bowl. Pour over the posset, cover and put into the fridge until firm and well chilled, at least 6-8 hours or overnight.

To serve

Top each lemon posset with a scoop of Charlies Lemon Gelato and a little lemon confit. Serve the ginger snaps separately, if using.