House House showing Order progress Grid View Icon Grid View Icon List View Icon List View Icon Padlock Icon Padlock Icon Window Link Icon Window Link Icon Order Number Location Order Number Location Gift Card Number Location Gift Card Number Location Gift Card Pin Location Gift Card Pin Location Location Pin Location Pin Circle Contact Email Contact Us Footer Page Icon Circle Contact Instore Contact Us Footer Page Icon Circle Contact Phone Contact Us Footer Page Icon User Shape Mobile Header Account Icon Wechat Logo Skip to Content
USD$
Cancel
Foodie

Double Citrus Posset With Honey-Lemon Syrup & Chopped Pistachios

Nothing could be simpler than this delicate, double-citrus posset flavoured with fresh lemons and blood oranges. Topped with a honey-lemon syrup and crunchy chopped pistachios, and served in elegant, one-person portions, it makes the prettiest table spread…

Double Citrus Posset With Honey-Lemon Syrup & Chopped Pistachios

Ingredients

Serves 4

For the posset:
1 sheet of gelatine
15ml lemon juice
70ml orange juice
Zest of 1 lemon and 1 orange or blood orange
250ml double cream
60g caster sugar

For the honey-lemon syrup:
1 lemon, peeled and sliced thinly
3 tbsp heather or pine honey

To serve:
Half an orange or blood orange, peeled and diced
Lemon zest (optional)
1 tsp pistachios, finely chopped

Method

1. In a small bowl, soak the sheet of gelatine in the fruit juices for 5 minutes.

2. Combine the zest, cream and sugar in a small saucepan and heat gently. When it starts to boil, remove from the heat and set aside to cool.

3. Add the fruit juice and gelatine to the warm cream and mix lightly, making sure the gelatine has dissolved completely. Sieve the mixture into a jug, then pour into four shot glasses or ramekins (100ml-120ml capacity). Refrigerate for 6 hours or overnight.

4. To prepare the syrup, combine the lemon slices and honey in a small bowl and leave to infuse for 6 hours overnight.

5. Once the posset is set, top with the diced orange and chopped pistachios. Spoon a tablespoon of the honey-lemon syrup over the top and serve immediately.

Find more recipes in the Harrods Magazine app.