Sicilian Lemon Cream with Stewed Mulberries or Blackberries

I adore lemon posset and have been making it for many years, seduced not only be the silky self-indulgence of the rich citrus cream, but also how outrageously simple it is to make. In this similar Sicilian dish, mascarpone joins the double cream, lemon juice and sugar of posset to create the lightly set cream. This recipe from Sicilia by Ben Tish pairs the lemon cream with stewed mulberries (or blackberries).

Read our full review of Sicilia by Ben Tish.

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Sicilian Lemon Cream with Stewed Mulberries or Blackberries

Unlike similar puddings that use flours for thickening, this very simple posset-style pudding really showcases the zingy, fragrant flavour of the lemons. The mix of cream and mascarpone is not only rich and indulgent, but fresh too. Unwaxed lemons will give the best flavour. I like to make this in the early winter months when Sicilian and Amalfi lemons are bursting into season. Mulberries aren’t as common in the UK as they are in Europe but if you can find them, perhaps in a Middle Eastern supermarket or a specialist fruiterer, they are utterly delicious. They resemble an elongated blackberry with denser flesh and a singular sweet-sour aromatic flavour. Blackberries will make a very good alternative.

Servings 4 servings

Author Ben Tish

Ingredients

For the lemon cream

• 2 large unwaxed lemons with unsprayed leaves
• 150 g caster sugar
• 150 ml double cream
• 300 g mascarpone

For the berries

• 250 g mulberries or blackberries
• 150 ml good red wine
• 60 g golden caster sugar
• 1 tablespoon honey

Instructions

• Zest the lemons and squeeze the juice; you need 80ml juice. Put the lemon zest and 80ml juice in a saucepan with the sugar. Heat over a medium-low heat, stirring until the sugar has dissolved completely. Remove from the heat and keep warm.
• In a separate pan, heat the cream and mascarpone over a medium-low heat, bringing just to a simmer – do not let it boil (otherwise it may separate). Remove from the heat, add the lemon mixture and whisk. Cool slightly, then strain through a fine sieve into bowls. Cool completely, then leave in the fridge for at least 8 hours or until firm and chilled.
• While the lemon cream is chilling, prepare the stewed berries. Place the fruit in a saucepan, just cover with water and add the wine, sugar and honey. Bring to the boil, then simmer for 10 minutes or until the fruits are very tender but still holding their shape. Use a slotted spoon to remove the fruits from the liquid to cool. Boil the remaining liquid until syrupy. Let this cool, then pour over the berries. Chill.
• To serve, spoon some of the berries on to each cream. Delicious with biscotti.

Because the lemon cream, needs time to chill and firm up, this dessert is a really great choice for making ahead. You can either serve the stewed berries cold, as per the recipe, or spoon them warm over the chilled cream instead.

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Kavey Eats received a review copy of Sicilia by Ben Tish from publisher Bloomsbury Absolute. Book photography by Kris Kirkham.