Wade Murphy's Lemon Posset with Marinated Strawberries and Honey Crushed Pistachios: Today with Maura and Dáithí.
Ingredients
A tasty and fresh dessert for the summer.
Serves approx 6
Prep time 15/20 mins plus
Setting time 24 hours
For the Posset:
- 150g Caster Sugar
- 425mls Double Cream
- 2 Lemons, juiced and zested - both separated - measure the juice to 125mls
For the Strawberries:
- 1 punnet of Wexford Strawberries - cut in half or quarters depending on size
- 5g caster sugar
- 1 teaspoon of aged balsamic vinegar
- 4 or 5 mint leaves - sliced
Crushed Pistachios:
- 50g peeled pistachio nuts
- 1 tsp honey - use honey from your local area.
Method
For the Posset:
- Mix the cream, lemon zest and sugar in a saucepan. Bring to the boil and stir occasionally until all the sugar has dissolved. Reduce the heat and simmer for 3/4 minutes.
- Remove the pan from the heat and whisk in the lemon juice. Strain the mix into a jug. Discard the zest.
- Allow the mix to settle for remove minutes and then skim any bubbles from the top. Pour equal amounts of the posset into serving glasses and allow to cool.
- Once cool enough cover and leave in the fridge overnight to set up.
For the Strawberries:
Mix all ingredients well in a bowl. Cover with cling film and leave to marinate for at least 1 hour.
Crushed Pistachios:
- Toast the pistachios in a pan to release the oils. Remove the nuts from the heat and then roughly crush them using a rolling pin or whatever is handy.
- Place in a bowl and add the honey. Toss the pistachios in the honey until completely coated. Set aside
To Assemble:
- Remove the possets from the fridge. Top with a couple of spoons of the marinated strawberries.
- Finish with a sprinkling of the pistachios and honey. Garnish with a sprig of mint leaf, serve and enjoy.
Happy eating,
Wade
