Gordon Ramsey Lemon Posset Recipes
LEMON POSSET
This is an elegant, impressive and CHEAP recipe - just four ingredients and it takes just a few minutes to put together! This can also be used in place of lemon curd for a tart in a parbaked shortbread crust.... Fabulous served with berries or little crisp almond cookies; it's an easy way to finish a meal for company. Cooking time includes chilling time.
Provided by Raquel Grinnell
Categories Dessert
Time 2h32m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch carefully that the cream doesn't boil over.
- Remove pan from heat and stir in lemon juice and zest. Let cool, about 15 minutes.
- Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
- Serve with whipped cream and berries, or crisp shortbread or almond cookies.
Nutrition Facts : Calories 544.6, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 45.4, Carbohydrate 38.4, Fiber 0.1, Sugar 33.9, Protein 2.5
PORK LOIN WITH LEMON AND SAGE
Make and share this Pork Loin With Lemon and Sage recipe from Food.com.
Provided by Jamies Kitchen
Categories Pork
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to highest setting, about 500.
- Place a lightly greased, foil-lined baking tray in the oven.
- With a sharp knife, score the skin of the pork loin in a criss-cross pattern. Turn it around so that the flesh side is facing upwards and cut a slit along the side of the loin, without cutting all the way through, to open it out like a butterfly. Cover the flesh with the lemon zest, sage and parsley leaves, then scatter over the garlic. Season generously with salt and pepper and drizzle over with a little olive oil.
- Roll up the loin and secure tightly with kitchen string in 3-4cm intervals. Rub the scored skin with a large pinch of salt, drizzle with a little olive oil and sprinkle with another pinch of salt. Carefully place the pork on the hot baking tray and roast for 15-20 minutes until the skin is golden and starting to crispen.
- Turn down the oven to 350 and roast for approximately 25 minutes per pound until the pork is cooked through and tender. Rest for 10-15 minutes before carving.
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