Lemon Posset with Tayberry Liqueur Jelly
Ingredients
For the Jelly
1.5c water
30ml Reefton Distilling Co. Tayberry Liqueur
1/4c raw sugar
2 slivers of lemon peel
4 sheets of gelatine
For the Posset
500ml cream
1c raw sugar
2 lemons, zested and juiced
30ml Little Biddy Gin - Classic
Garnish
Freeze dried fruits and edible flowers, or use fresh seasonal fruit, mint leaves and candied peel.
Method
The day before
Soak the gelatine leaves in cold water and set aside. Put all other ingredients into a pot and bring to a simmer. Once simmering, turn off the heat and stir in the gelatine until dissolved, then strain into an airtight container. Refrigerate overnight.
Pour the cream into a pot with sugar and zest, and bring to a boil. Simmer for 5min and then pour in the lemon juice and Little Biddy Gin. Strain into a jug and pour into serving dishes to cool. Cover once cool and refrigerate overnight.
Serving time
Dice the jelly into cubes, any shape you like. Arrange on a plate, or on top of the posset.
For the Jelly
1.5c water
30ml Reefton Distilling Co. Tayberry Liqueur
1/4c raw sugar
2 slivers of lemon peel
4 sheets of gelatine
For the Posset
500ml cream
1c raw sugar
2 lemons, zested and juiced
30ml Little Biddy Gin - Classic
Garnish
Freeze dried fruits and edible flowers, or use fresh seasonal fruit, mint leaves and candied peel.
Method
The day before
Soak the gelatine leaves in cold water and set aside. Put all other ingredients into a pot and bring to a simmer. Once simmering, turn off the heat and stir in the gelatine until dissolved, then strain into an airtight container. Refrigerate overnight.
Pour the cream into a pot with sugar and zest, and bring to a boil. Simmer for 5min and then pour in the lemon juice and Little Biddy Gin. Strain into a jug and pour into serving dishes to cool. Cover once cool and refrigerate overnight.
Serving time
Dice the jelly into cubes, any shape you like. Arrange on a plate, or on top of the posset.
Garnish with fresh fruit, edible flowers, mint, candied peel, freeze dried fruit or similar.
Serve and enjoy.
Serve and enjoy.
Chef: Tim Hodges
Photography: Haley Hodges