The Gleneagles Hotel : Layered Lemon and Raspberry Posset

The Gleneagles Hotel

This five-star resort is a member of The Leading Hotels of the World. Set in 850 acres of Perthshire countryside, the resort includes three of the finest championship golf courses in Scotland as well as Andrew Fairlie at Gleneagles, a two-Michelin star restaurant. Executive head chef Alan Gibb leads a kitchen brigade of more than 50 chefs, including head pastry chef Neil Mugg, working in close conjunction to create astonishing dishes from Scotland’s own and specialist producers worldwide.

Layered Lemon and Raspberry Posset

Layered Lemon and Raspberry Posset

Hands-on time 30min, plus cooling and chilling. Cooking time about 1hr. Serves 8

For the posset

·         900ml (1¹/₂ pint) double dream

·         250g (9oz) caster sugar

·         125ml (4fl oz) lemon juice, about 4 lemons

For the raspberry jelly

·         250g (9oz) raspberries

·         100g (3¹/₂oz) caster suger

·         1 vanilla pod, cut in half lengthways

·         2 gelatine leaf sheets

For the almond tilues

·         2 medium egg white, ideally 50g (2oz)

·         50g (2oz) caster sugar

·         15g (¹/₂oz) plain flour

·         25g (1oz) butter, melted, plus extra to grease

·         50g (2oz) flakesd almonds, toasted

1.    To make posset, bring cream and sugar to the boil in a large pan, turn down heat and simmer gently for 5min. add lemon juice, mix well and bring up to the boil. Take off heat and leave to cool for 10min.

To make posset, bring cream and sugar to the boil in a large pan…

2.    Pour mixture into glasses. Chill until well set.

3.    To make the clear raspberry jelly, put fruit, sugar, vanilla pod and 1tbsp water into a heatproof bowl; position over a pan one-third full of simmering water. Cover bowl with a lid and cook gently for 30-40min – stir gently, but try not to crush the raspberries, the aim is to get a clear liquid. Take bowl off heat, keeping the lid on, and leave to sit for 30min.

To make the clear raspberry jelly, put fruit, sugar, vanilla pod and 1tbsp water into a heatproof bowl

4.    Meanwhile, make the almond tiules. Lightly whisk eggs whites and sugar together in a medium bowl to break up. Silf over flour, then add the melted butter and whisk to combine (the mixture will be lose). Stir through the toasted flakes almonds and chill for 30min.

5.    Put gelatine sheets in a bowl, cover with cold water and leave to soak for 3min. strain raspberry mixture through a fine sieve (do not push the raspberries or the mixture will go cloudy). Return mixture to a small pan. Lift out the gelatine and add to the pan (discard water). Heat gently until the gelatine dissolves, then set aside to cool before pouring a thin layer on top of each posset. Chill until set.

6.    Preheat oven to 180^oC (160^oCfan) mark 4 and grease two non-stick baking sheets. Dollop teasponnfuls of tuile mixture on to the sheets, spacing apart as the mixture will spread. Bake for 8-12min or until golden. Working quickly and carefully, lift off tuiles with a palette knife and bend over a rolling pin. Leave to cool before serving with the possets.

Per serving

835cals, 67g fat (40g saturates), 58g carbs (50g total sugars)

GH verdict

As his recipe shows, The Gleneagles head pastry chef, Neil Mugg, certainly loves enticing flavour combinations. If you don’t have time to make the tuiles, simply serve this glamorous pudding with a crunchy biscuit.