BUDDHA HAND POSSET WITH FRANCESCO DIBENEDETTO

One of these fruits is Buddha Hand, a striking variety with little to no flesh, and no seeds. Its flavour largely comes from its rind, which is heavy with bright, floral oils and has an intense fresh fragrance.

It follows, then, that Buddha Hand is a great dessert ingredient – so to make the most of this unique fruit, Francesco Dibenedetto of the two-Michelin starred Brooklands restaurant at the Peninsula London used it to put a twist on the classic lemon posset.

BUDDHA HAND POSSET

Serves 4-6

INGREDIENTS

425g double cream
150g sugar
2g Buddha Hand zest
Juice of 1 Meyer Lemon (about 50 - 60 ml)
1 gelatin leaf (optional for extra stability)

METHOD

1. Place the double cream and sugar in a pan. Heat gently, stirring, until the sugar dissolves.

2. Bring the mixture to a gentle simmer and bubble for 1 minute. Remove from the heat.

3. Stir in the Buddha Hand zest and Meyer Lemon juice. If using a gelatin leaf, bloom it in cold water for 5 minutes, then dissolve it into the hot mixture.

4. Divide the mixture evenly between serving pots or bowls. Cool to room temperature, then cover and refrigerate for at least 3 hours or until fully set. Serve immediately.