Video: Top Chef Neven Maguire whips up his dishy Lemon Posset with Passion Fruit and Macerated Berries
If you’re in need of a no-bake, carefree recipe for your summer dinner parties look no further than Neven Maguire’s Lemon Posset with Passion Fruit and Macerated Berries.
“As the limerick goes, 'If you're stuck for a pudding and pushed for time, then turn to this recipe and you'll be fine',” said Neven.
“This is a very easy dessert that is reliable and great for the summer. I recently discovered a wonderful producer from Co. Mayo called Fionntan Gogarty who makes Wildwood Vinegars. I love his blackberry balsamic vinegar, which I think works great in the macerated strawberries.”
“In the summer I love Clarkes' strawberries grown in Co. Meath. Pat Clarke stem picks each strawberry which means they are the most delicious strawberries to use in summer desserts,” said Neven.
Lemon Posset with Passion Fruit
150g caster sugar
Juice and rind of 1 lemon
1 large passion fruit
1 vanilla pod
Place 600ml of cream in a pan with the sugar, vanilla pod, lemon rind and juice. Cut the passion fruit in half and scoop out the seeds and pulp. Bring to the boil and boil for one minute.
Leave the mixture to cool slightly. Pour into 4-6 stemmed glasses, depending on their size.
Chill for at least 1-2 hours, but overnight is best.
Set on plates and serve with macerated berries.
8oz mixed strawberries and raspberries
2tbsp of crème de cassis
1tsp vanilla extract
1tsp of blackberry balsamic vinegar
Pour the crème de cassis, blackberry balsamic vinegar and vanilla extract over the mixed berries. Cover with cling film and shake. Leave overnight to infuse if possible.
Neven Maguire will be demonstrating some of your favourite recipes at Taste of Dublin in Ivegah Gardens which runs from June 11 until June 14. He will be taking to the Electrolux stage on Saturday June 13.
For more information and to book tickets see: dublin.tastefestivals.com