Desserts for me are not always my number one priority – both making and eating. I’m very much a savoury lover, but once in a while a dessert REALLY catches my attention.
After an EPIC lunch in Italy a few years back we were served a very simple dessert that even though I thought I might burst eating, really really stuck with me. It was a very simple dollop of lemon cream topped with amaretti and glossy Maraschino cherries. I couldn’t quite wrap my head around just how tasty it was.
Much later, I discovered a similar recipe (Sicilian Lemon Cream) from Chef Ben Tish, while not quite the same as the version I ate in Italy, turned out to be memorable in its own right. I took elements of that recipe and married it with cherries and amaretti.
This recipe closely resembles a British style set posset or syllabub. It’s a spectacular marriage of flavour and textures. Sweet, citrus, creamy and light. It’s so simple and incredibly impressive!