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Lemon and sorrel posset recipe

We love this dish at Margo — it's the perfect 'I don't have room for dessert' dessert. Sorrel brings a super-grassy citrus note that cuts through the sugar. It's best to prepare this one the day before so that the posset has time to set and the granita has time to freeze. Fancy glassware or china is a must. • Margo, Glasgow, review — the hottest new restaurant in town Serves 4 • 40g sugar• 80g sorrel• 2 lemons, juiced • 2 eggs• 20g caster sugar• 2 lemons, juiced and zested• 20g butter, softened• Ice• 20g sorrel leaves • 400g double cream• 100g sugar• 2 lemons, juiced and zested 1 lemon25g caster sugar • 25g sorrel• 25ml extra-virgin olive oil • Read more restaurant reviews and recipes from our food experts 1. To make the sorrel granita, put 100ml water and the sugar in a blender and mix until dissolved, then blend through the sorrel and lemon juice. Transfer to a container and freeze.2. To make the curd, whisk the eggs, sugar, lemon juice and zest in a heatproof mixing bowl until fully combined, then whisk in the softened butter. Fill up a large bowl or the sink with ice water, ready to cool the curd after cooking.3. Put the mixing bowl over a saucepan of simmering water, ensuring the base of the bowl isn't touching the water. Cook the curd mix over the simmering water, whisking continually, until thickened (if you have a kitchen thermometer this will be at about 78C). Once the curd mix has thickened, plunge the base of the bowl straight into the ice water to prevent it from overcooking. 4. Once chilled, transfer the curd mix and sorrel leaves into a blender and blitz until smooth. Divide between 4 serving glasses and chill in the fridge until set.5. To make the posset, put the cream and sugar in a pan and bring to a gentle simmer. Take the cream off the heat, add to a bowl with the lemon juice and zest and quickly whisk. Allow to cool to room temperature. Once cooled, pour on top of the cooled curd in the glasses and set in the fridge. 6. To make the candied lemon zest, cut off the zest with a sharp knife or peeler, removing any white pith. Add the peel to a saucepan of cold water and bring to the boil. Remove the peel from the hot water, add to fresh cold water and bring to the boil again, repeating 3 times. Remove the peel from water a final time and once cool, slice into thin strips. Return the strips to the emptied saucepan with 25ml water and the caster sugar and heat until reduced by half. 7. To make the sorrel oil, blitz the sorrel and oil in a blender. Chill over ice to keep it vibrant green if not serving immediately.8. Scrape the frozen granita with a fork to break it up, then spoon on top of the posset. Garnish with a few strips of the lemon zest and drizzle of the oil. Rob Aitken is head chef at Margo in Glasgow (