Time: 3 hours
Serves: 6
A simple yet effect dessert recipe to showcase your culinary skills, use up your store cupboard leftovers for this seasonal treat. For an all year round dessert switch out hot cross for lemon muffins or madeira cake.
- 4 White Chocolate & Lemon Hot Cross
- 600ml Double Cream
- 200g Caster Sugar
- 4 Lemons, zest and juiced
- 4 Lees Meringues, crumbles
- 200g Lemon Curd
- 50g Butter
For the posset. Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min. Cut the heat and stir in the lemon zest and juice. Divide between pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.
Cut your hot cross into cubes and begin to toast in a ban but butter until brown.
Take your set possets and top with crumbled meringue, toasted hot cross, lemon curd and extra zest to garnish if you wish.
