For the lemon posset:
- Zest and juice of 2 lemons
- 345ml double cream
- 100g caster sugar
For the blueberry compote:
- Zest of ½ lemon, plus 1 tbsp juice
- 2 tsp icing sugar
- 100g blueberries
- 20ml crème de cassis (blackcurrant liqueur)
For the lemon madeleines:
(You’ll need a 12-hole mini madeleine mould)
- ½ vanilla pod, halved
- 1 tbsp milk
- 40g unsalted butter, plus extra melted for brushing
- Zest and juice of 1 lemon
- 1 large egg
- 60g caster sugar
- 75g plain flour
- ½ tsp baking powder
1. To make the lemon posset, put the lemon zest and juice into a medium saucepan and bring to the boil. Set aside.
2. Put the cream and sugar in a saucepan and bring to the boil. Remove from the heat and mix in the lemon mixture that you’ve just made, then pass it through a fine sieve into a jug. Divide the posset equally between four decorative glasses and refrigerate for 45 minutes or until set.
3. To make the blueberry compote, put all the ingredients into a small pan and heat gently. Transfer to a bowl, cool, then place in the fridge.
4. To make the madeleines, scrape the seeds from the vanilla pod using the tip of a round-bladed knife and place in a saucepan. Drop in the vanilla pod, too, then add the milk, butter and lemon zest and juice. Heat gently to melt the butter – don’t allow the mixture to boil.
5. Whisk the egg and sugar in a bowl. In a separate bowl, combine the flour and baking powder. Add the egg mixture to the flour and whisk.
6. Pass the melted butter mixture through a sieve, and gradually beat into the egg mixture. Cover then chill for at least 30 minutes.
7. Preheat the oven to 180ºC/160ºC fan oven/gas mark 4. Grease the madeleine mould with butter and spoon the mixture into each hole to three-quarters full. Bake for 5–8 minutes until the tops spring back when touched. Use a palette knife to carefully remove them from the mould.
8. To assemble the dessert, spoon some blueberry compote over the top of each lemon posset, place a couple of madeleines on top and serve.
The recipe for the madeleines makes 20 small cakes - store leftovers in an airtight container for up to 3 days or freeze, wrapped in cling film, for up to a month.
Our thanks to Waitrose Cookery School Love to Cook (Simon and Schuster, £25) for providing this recipe.