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.
Sicilian Lemon Cream with Stewed Mulberries or Blackberries
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.
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
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.
Please leave a comment - I love hearing from you!4 Comments to "Sicilian Lemon Cream with Stewed Mulberries or Blackberries"
I made lemon posset for the first time recently, and thought how similar it was to a soft unbaked cheesecake. This would be even better, I think, with the mascarpone.
Yes I agree, am hoping to make it soon! Local blackberries look like they may be ready to harvest soon!
I once took a cooking class in London with Ben Tish. His pasta recipes were terrific, and it looks like this one is, too. I’ll definitely give it a try.
Oh what a great class that must have been!