When you are lucky enough to have beautiful, leafy lemons, there is no nicer thing than halving them, scooping out the flesh (to squeeze for juice) and filling them with lemon posset. The flavour of the rind perfumes the posset and provides a perfect, picturesque vessel. You will need to scoop out the flesh of four whole lemons, to create the ‘boats’ the dessert is served in, but you only use the juice of two, so the pulp from the others can be used in another recipe.
400ml double cream
90g sugar
90ml lemon juice (2 large lemons)
8 hollowed-out lemon halves, to serve
Combine the double cream and sugar in a saucepan and bring to a low boil. Stir gently (the cream will expand a lot) and continue to cook for a minute or two, making sure the sugar has dissolved.
Remove from the heat and allow to cool for around 5 minutes.
Add the lemon juice to the cream mixture, then decant into your lemon boats (working on a flat surface, so the liquid doesn’t spill.)
Chill for at least 2 hours or overnight. It will keep in the fridge for up to 3 days.
(Hardie Grant, £28)
Beyond the buzz of the coast, cook and author of For the Love of Lemons Letitia Clarke explores the island’s quiet interior, where slow hospitality and a deep-rooted sense of place offer a richer way to eat, stay, and travel
