Mewi's Lemon-Flavoured Almond Florentine & Orange Posset

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If you are the kind of person with a rather sweet tooth who loves to have pudding with your meals, you will love Mewi’s Lemon-flavoured Almond Florentine.

The Florentine will be well flavoured with Lemon zest, so commonly used to add flavour to puddings to give it an interesting taste.

This pudding recipe is well accompanied with an orange Posset, which is very simple to make and yet wonderfully delicious.

This recipe serves up to 16 people.


- 3 Egg whites
- 140g/5oz of Icing sugar (preferably unrefined)
- 400g/14oz of Flaked almonds
- 2 Lemons (use the grated zest)
-60ml/4tbsp of Honey
- Vegetable oil*

*This ingredient is only used to brush the baking tray and not for the mixture of ingredients.


1) First of all, pre-heat the oven to a temperature of 150º C/300º F.
2) Line an oven baking tray with silicone/baking paper.
3) The baking paper must be then lightly brushed with vegetable oil.
4) Use a zester or grater to grate the zest of both the coloured peel off from the lemons.
5) At this point you can mix in the grated zest, almonds, icing sugar, honey and egg whites together by hand.
6) Wash your hands well and without drying them out, make small mounds of the mixed ingredients on the tray.
7) Space them well apart on the baking tray and use a fork dipped in water to flatten each mound until very thin, almost making them look like biscuits.
8) Place the baking tray in the oven and bake for about 12-15 minutes or until the Florentines are golden brown.
9) Make sure you leave them to cool and harden before removing them from the tray.


- 1200ml/2 pints of Double cream
- 280g/10oz of Vanilla caster sugar
- 4 oranges (make the juice from them)
- Cinnamon powder*

*You will only need a small amount of this ingredent.


1) Put the double cream and the vanilla caster sugar in a pan that is large enough to allow room for both the ingredients to boil.
2) Bring to a boil and then further cook the mixed ingredients for 3-5 minutes.
3) At this point you must remove the pan from the heat and whisk in the orange juice made from the fresh oranges together with the already mixed ingredients.
4) Strain the mixed boiled ingredients into a jug before pouring them into small glazed ceramic serving bowls (also known as ramekins).
5) Sprinkle a small amount of the cinnamon powder in each individual posset and let them cool for a while before putting them in the fridge (they must be left in the fridge for about 5 hours before serving).

Once both dishes are completed, serve and enjoy.

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