Contributed by: Chef Hillary Chell
Lemon Posset
Ingredients:
600ml cream
150g sugar
2 x lemons zested and juiced
Directions:
Boil cream and sugar slowly for three minutes Whisk in zest and juice. Pour into serving dishes and chill for three hours.
Madeleines
Ingredients:
150g butter
3 x eggs
150g sugar
1/2 tsp baking powder
Zest of 1 lemon
Directions:
Preheat oven to 200 degrees Celsius.
Grease madeleine tray and dust with a little flour.
Melt butter, and allow to cool slightly. Whisk eggs and sugar until pale and thick, sift in the flour, and lemon zest and fold gently.
Pour in the melted butter and gently mix in.
Spoon into tray and bake for around eight to ten minutes until springy to touch.
