Lemon Posset with Mango
A lemon posset with mango is a recipe featuring fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 untreated lemons
- 125 g sugar
- 350 ml crème double
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1 can mango fruit flesh (400 ml)
- 1 Egg white
- 1 pinch salt
- 1 tsp hazelnut crunch
- whipped cream (for garnish)
- Mango pieces (for garnish)
Instructions
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1.
Wash the lemons and grate the zest of one lemon on a fine side of a kitchen grater. Squeeze both lemons (about 100 ml). Mix the lemon zest with the lemon juice and sugar in a pot and bring to a boil, so the sugar dissolves. Keep the resulting syrup warm.
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2.
Whisk the crème double with ginger powder and nutmeg in a pot and bring to a boil while stirring. Strain the lemon syrup through a fine sieve into the crème double, stir, transfer the mixture to a bowl and chill for about 3 hours.
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3.
Meanwhile puree the mango flesh together with 3-4 tbsp of the syrup from the can in a blender. Just before serving whisk the egg white in a fat‑free metal bowl with salt until stiff peaks form. Gently fold the whipped egg white into the chilled lemon mixture. Spoon the mango purée into glasses and top with the lemon cream. Sprinkle with hazelnut crunch, garnish with whipped cream swirls and mango slices. Serve immediately.
