Iced Lemon Posset Parfait with Raspberries, Meringue and Pistachio Cake

Makes 10

Iced Lemon Posset Parfait
450ml double cream
125g caster sugar
3 lemons juice of. Save the rind and cut into a fine julienne
50g caster sugar
50g egg white
125ml double cream
1 whole egg
2 egg yolks
40g caster sugar

Pistachio Cake
25g polenta flour
100g pistachio paste
25g plain flour
1/2 tsp baking powder
60ml olive oil
50g unsalted butter melted and cooled
2 eggs
100g caster sugar
Juice of 1/2 orange
Juice and grated zest of 1/2 lemon

50g egg whites
100g caster sugar
1 lemon
5g fennel powder


Raspberry Coulis
125g  raspberries 
50g  of caster sugar 
½ lemon juiced


120g white sugar
40g golden syrup
50ml water
1 tsp bicarbonate of soda 

Iced Lemon Posset Parfait

Bring the 450ml of cream to the boil with 125g of sugar and boil for 2 –3 minutes.

Add the lemon juice and mix in well.

Cover to prevent it getting a skin and leave to go cold

Put the 50g caster sugar and the 50g egg whites in a mixing bowl and over a bain-marie whisk till the sugar has dissolved and the egg whites reach 38°c. Remove from the bain-marie and whisk till thick and cold.

Whip the remaining 125ml cream to soft peaks.

Combine the whole egg and egg yolks with the remaining 40g sugar and whisk over a bain-marie to 70°c, remove from the heat and whisk continuously till cold.

Gently fold the posset into the egg mix, then fold in the meringue and the whipped cream till completely mixed through and smooth.

Set in tubes made from acetate or in rings or even n a terrine mould.

Raspberry Coulis

Wash the raspberries place into a pan with the sugar and lemon juice and heat up until the edges of the raspberries start to bubble, then remove from the heat and pour into a food processor. Purée until smooth, remove from the processor and pass through a fine sieve by pushing through with the back of a ladle. 

Set aside and leave to cool.


Put the caster sugar and the egg whites in a mixing bowl and over a bain-marie whisk till the sugar has dissolved and the egg whites reach 38°c. Remove from the bain-marie and whisk till thick and cold.

Using a micro plane grate the zest of the lemon over the egg meringue and spoon hazelnut sized spoons of meringue onto parchment paper. Dust these with the fennel powder and set to dry in either an oven on its coolest setting or a warm cupboard until crisp on the outside but still a little soft in the centre.

Pistachio Cake

Mix the polenta, pistachio paste, flour and baking powder together.

Add the olive oil to the butter. Whisk the eggs and caster sugar together until pale then slowly whisk in the oil and butter .Whisk on the pistachio mixture then add the lemon juice and zest and the orange juice. Transfer the mixture to a lined cake tin and bake in an oven pre-0heated to 160°c/Gas 3 for 50 minutes. Do not be alarmed, this is a very wet mixture but it will work! Leave to cool for 10 minutes before removing from the tin.


Place sugar, golden syrup and water in a heavy saucepan and stir over a gentle heat until the sugar is dissolved
Bring to the boil and boil for seven minutes
Remove from the heat and quickly add the bicarbonate of soda at this point the mixture will froth, stir quickly and pour into a greaseproof paper lined tin and allow to go cold.
When cold, break into pieces 

Lemon Zest Garnish

50g caster sugar

Place the julienne of lemon zest from the posset recipe into a saucepan and barley cover with cold water, bring to the boil, strain the water off, barley cover again with cold water and bring to the boil, do this 3 times.

Add 50g sugar to the lemon zest then just enough water to cover then bring to the boil and continue to boil until syrupy and the shiny, leave to go cold.

We need your consent to load the translations

We use a third-party service to translate the website content that may collect data about your activity. Please review the details and accept the service to view the translations.