John Myers
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Lemon Posset, Grilled Peaches, Mango Puree and Almond Brittle
The perfect lemon posset, grilled peaches, mango puree and almond brittle recipe with a picture and simple step-by-step instructions.
Lemon Posset
- 2 Pc. Lemon fresh
- 3 tbsp Riesling
- 300 g Sweet cream
- 65 g Sugar fine
- 1 packet Cream stiffener
peach
- 4 Pc. Peach
- 2 tbsp Sugar
- 2 tbsp Acacia honey
Mango puree
- 2 Pc. Mango
- 100 g Raspberry fresh
- 2 Branches Mint
Brittle
- 200 g Flaked almonds
- 50 g Sugar fine
Peaches
- Cut the peaches once around the center and twist them out of the core. Line a baking sheet with parchment paper. Spread the sugar about the size of half a peach on top and place the peaches on top. Brush the top of the peaches with acacia honey. Preheat the oven to 150 degrees and bake the fruits for 10 minutes. Then take them out of the oven. Caution hot: remove the skin from the fruit with kitchen gloves. The result is golden yellow, caramelized, juicy peaches.
Almonds
- Cover the almonds with sugar in a hot pan. The sugar dissolves. Crunch the almonds. Let cool on baking paper and crumble.
Mango puree
- Remove the skin and seeds from the mango and finely chop with a cutter, press through a sieve and refrigerate.
Lemon Posset
- Break two eggs, separate them and beat the egg whites in a narrow, fat-free saucepan to a set egg whites. Then chill briefly. Catch the lemon zest in a small bowl. Mix the lemon juice with the rest of the Riesling and the cream and whisk to a set, tasty cream. If necessary, add a packet of cream stabilizer. Then lift the egg whites underneath.
- Serving: Spread the lemon posset across the plate 2 centimeters thick and sprinkle with the zest. Then place the glowing peaches on top. Cover with the almond brittle. Last but not least, serve the mango puree as a “tasty DECO” with 3 raspberries and a peppermint blossom.
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