Lemon Posset and Almond Madelines

Completely unseasonal but devine..... this is a beautiful recipe for the simplest of desserts.

Serves 4

Lemon Posset
4 lemon juiced (grate some of the skin first)
250g caster sugar
500ml double cream

Almond Madelines
75g warm melted butter
3 eggs
80g suger
40g almonds
80g plain flour (I used spelt flour and I thought it was wonderful)


Lemon Posset

1. Bring the sugar and lemon juice to the boil for 2 minutes. Add your lemon zest here.
2. In a separate pan boil the cream over a gentle heat.
3. Add the lemon mixture with the cream.
4. Pour into serving dishes - Martini glasses are great but some espresso cups are ideal.
5. Set in the fridge for 2 hours.

Almond Madelines

1. Whisk the egg and sugar together until light and fluffy.
2. Sieve the almonds and flour together.
3. Gradually fold the flour mix into the egg mixture.
4. Pour in the warm butter carefully
5. Scoop the mixture into buttered and floured moulds.
6. Cook at 175C for 10 - 12 minutes until golden brown.