Lemon posset with limoncello and blackberries
A recipe for refreshing dessert with lemon taste.
200 ml Debic Cream 35% with sugar
100 ml lemon juice
300 ml limoncello
6 g gelatine sheets
200 ml Debic Parfait
50 g blackberry purée
10 ml blackberry liqueur
100 g white chocolate
100 g cacao butter
0.5 g titanium dioxide (white food colouring)
250 g blackberries
10 sprigs of lemon verbena
For the lemon posset, bring the whipping cream to the boil and add all the lemon juice in one go. Stir well until the cream starts to curdle and pour in the glasses. Store in the refrigerator.
For the jelly, bring the limoncello to the boil so that the alcohol partially evaporates and add the pre-soaked gelatine. Cool to room temperature.
Beat the parfait in a planet mixer until light and airy and add the blackberry purée and liqueur. Transfer to a piping bag and pipe the mixture into half-sphere moulds. Store in the freezer.
Melt the cacao butter in a pan and add the white food colouring, pass through a fine sieve and heat with the white chocolate to 40?C. Transfer to an electric spray gun. Stick the frozen half spheres of parfait together and spray with the white chocolate. Store in the freezer.
Pour the cooled jelly on top of the lemon posset and leave to set further in the refrigerator.
Garnish the glasses with fresh blackberries, lemon verbena and the blackberry parfait.